Transylvania veal stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless veal; in 1\" cubes |
| 2 | tablespoons | Flour |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Corn oil |
| 2 | Onions, finely chopped | |
| 3 | Potatoes; peeled thinly sliced | |
| 2 | Zucchini; sliced | |
| 2 | Bell peppers; sliced | |
| 3 | tablespoons | Chopped parsley |
| 1 | cup | Cut-up green beans |
| Salt and pepper to taste | ||
| 1 | pounds | Ripe tomatoes; 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