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Soup & Stews
Beef Stew

Kat's French Veal Stew

1/4 cup all-purpose flour

1-tsp salt

1/4-tsp pepper

2-pounds boneless veal, cut into 3/4-inch cubes

1/4-cup cooking oil

6-medium carrots, cut into 1/2-inch pieces

1-large onion, quartered

1-stalk celery, halved

3-sprigs parsley

2-cloves garlic, minced

1-bay leaf

1/2-tsp salt

1/2-tsp dried basil, crushed

1/2-tsp dried thyme, crushed

2-cups water

1/2-cup dry sherry

3-eggs yolks

1-tbsp lemon juice

1-tbsp milk

Hot cooked noodles (optional)

In paper or plastic bag combine flour, the 1 teaspoon salt, and the pepper. Add veal cubes, a few at a time, shaking to coat. In large skillet brown veal cubes, half at a time, in hot oil. Return all veal to skillet. Add carrots, onion, celery, parsley, garlic, bay leaf, the 1/2-teaspoon salt, thyme, and basil. Stir in water and sherry. Bring to boiling. Reduce heat; cover and simmer about 1 hour or till meat is tender. Discard celery, parsley, and bay leaf. In a bowl beat together egg yolks, lemon juice, and milk. Stir about 1 cup of the hot mixture into egg yolk mixture; return to remaining hot mixture, stirring constantly. Heat through, stirring constantly. Serve over noodles, if desired. Makes 6 to 8 servings.

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