Veal stew w/ cherries
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Veal boneless cubed 1\" |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | White beans dried |
| 4 | eaches | Scallions whole lg. chopped |
| 2 | cups | Sour cherries canned |
| ½ | cup | Madiera or Port wine |
| 1 | teaspoon | Salt |
| 1 | tablespoon | White pper |
| 1 | cup | Cherry juice |
| 1 | teaspoon | Nutmeg freshly ground |
| 6 | tablespoons | Sour cream |
Directions
Soak beans overnight, rinse and cook until tender. Drain and set aside. Dredge veal in the flour then brown in butter. Add scallions, cherries, wine, cherry juice, salt & pepper, & the nutmeg to the veal. Bring to a boil, rduce the heat to low and simmer for 90 minutes. Add the beans to the pot approximately 20 minutes before serving. If possible make this stew a day in advance, refrigerate, then reheat. It tastes better that way. Add the sour cream as a garnish at serving. Origin: Svetlana Bilovko, Samara-Russia, circa 1995