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–+ servings

Veal Stew with Cornmeal Dumplings

Adapted from a recipe in the Casserole Cook Book, page 129.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

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.