Transylvania Veal Stew Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless veal, in 1" cubes
2: Zucchini, sliced
2 tbsp: Flour,
2: Bell peppers, sliced
3 tbsp: Butter,
3 tbsp: Chopped parsley,
3 tbsp: Corn oil,
1 cup: Cut-up green beans,
2: Onions, finely chopped
Salt and pepper to taste,
3: Potatoes, peeled
1 lbs: Ripe tomatoes, sliced
-- thinly sliced,
1 cup: Sour cream, 1/2 pint
Directions:
Oven Method: Dust veal with flour; saute in butter and oil in a large
flameproof casserole until lightly browned. Add the onions and cook
until browned. Remove from heat. Add potatoes, zucchini, bell
peppers, parsley, green beans, salt and pepper. Top with sliced
tomatoes. Cover and bake in a preheated 350 F. oven for 1 hour, or
until tender. Remove from oven and stir in sour cream.
Slow Cooker Method: Dust veal with flour; saute in butter and oil in a
skillet or a slow cooker with a browning unit. Add the onions and
cook until browned. Put the potatoes in the bottom of a slow cooker.
Add the browned meat, onions and remaining ingredients, except the
sour cream, placing the tomatoes on top. Cover and cook on low for 6
to 8 hours. Stir in sour cream when ready to serve.
Yield: 6 to 8 servings.
From "One Pot Meals" by Maggie Gin. San Ramon, CA: 101 Productions,
1976. Pg. 122. ISBN 0-89721-174-X. Posted by Cathy Harned.
Submitted By INGE FRONDA On 02-21-95
Source from luhu.jp
flameproof casserole until lightly browned. Add the onions and cook
until browned. Remove from heat. Add potatoes, zucchini, bell
peppers, parsley, green beans, salt and pepper. Top with sliced
tomatoes. Cover and bake in a preheated 350 F. oven for 1 hour, or
until tender. Remove from oven and stir in sour cream.
Slow Cooker Method: Dust veal with flour; saute in butter and oil in a
skillet or a slow cooker with a browning unit. Add the onions and
cook until browned. Put the potatoes in the bottom of a slow cooker.
Add the browned meat, onions and remaining ingredients, except the
sour cream, placing the tomatoes on top. Cover and cook on low for 6
to 8 hours. Stir in sour cream when ready to serve.
Yield: 6 to 8 servings.
From "One Pot Meals" by Maggie Gin. San Ramon, CA: 101 Productions,
1976. Pg. 122. ISBN 0-89721-174-X. Posted by Cathy Harned.
Submitted By INGE FRONDA On 02-21-95
Source from luhu.jp