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Veal Stew With Mushrooms
from www.recipehound.com
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1 1/2 pounds cubed stewing veal 2 tablespoons lard or vegetable oil 1 medium onion, chopped 2 cloves garlic, mashed 3/4 pound mushrooms, sliced thick juice of 1 lemon |
1 cup of dry white wine 1/2 teaspoons marjoram 2 tablespoons fresh parsley, chopped 2 tablespoons flour 1/2 cup sour cream |
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Heat the lard or oil in a large pot on medium high. When quite hot, put in the veal and lightly brown it all over. Add the chopped onion and the garlic and fry, stirring occasionally, till almost golden. Add the mushrooms and brown them. Add the white wine, lemon juice, and about 4 cups of water. Mix in the marjoram and parsley and season well with salt and freshly ground black pepper. Cover the pot and bring to a low boil. Reduce the heat and simmer till the meat is tender, about 1 1/2 hours. To thicken the sauce, mix the flour with some water in a small cup, add a little of the hot liquid, then stir this thickener back into the sauce. Let boil for 2 minutes. Just before serving, stir in the sour cream. Serve with dumplings, potatoes, or rice and a green salad. |
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