Veal Stew with Water Chestnuts
Veal Stew With Water Chestnuts is an impressive dinner. Made with 1/4 lb. butter or margarine, 2 1/2 lb. veal, cut into 1 1/2-inch cubes, 1 medium onion, chopped, 1 clove garlic, minced and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 375Β°.
Melt half of butter in ovenproof casserole and saute the veal until gray.
Remove the veal and saute the onion and garlic, adding salt, m.s.g. and pepper.
Return the veal to the casserole and remove from heat.
Melt remaining butter in a skillet and saute the mushrooms.
Add mushrooms, beef broth, water chestnuts and bay leaves to the veal.
Place in oven and cook, covered, 1 1/4 hours.
This much can be done 1 to 2 days ahead and refrigerated.
When ready to use, add the cream and simmer on top of the stove 15 to 20 minutes.
Just before serving, add brandy and parsley.
Serve over egg noodles or favorite pasta. Serves 6.
π· Perfect Pairings
Complete your meal with these
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