Veal Stew with Cornmeal Dumplings
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 750 grams veal stew meat, cut into 1 inch cubes, (1½ lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 cups, tomato juice, Shortcut
- 2 teaspoon salt
- 1½ teaspoons MSG
- 4-6 dashes hot pepper sauce
- dash black pepper
- 1 cup potatoes, peeled, diced
- ½ cup celery, sliced
- ½ cup onion, diced
- 1 recipe Cornmeal Dumplings, Link in Notes
Instructions
- Place the flour in a shallow bowl, flour all the veal cubes. Heat the oil in a pot, when hot, brown the veal on all sides.
- Add the tomato juice and seasonings, stir. Set heat to low, cover, and simmer for 1 hour.
- Add the vegetables, cover and simmer another 30 minutes or until the vegetables are almost done.
- Just before the 30 minutes is done, prepare the Cornmeal Dumplings.
- Drop dumpling batter by rounded tablespoons onto the hot stew. cover and steam for 10 minutes or until dumplings are cooked.
- Serve and enjoy.
Notes
High cost per serving, I am not sure where veal is sold or even how much it costs.
Additional Recipe: Cornmeal Dumplings.
Shortcut: Tomato Juice.
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