Veal (or beef) & Water Chestnut Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1/4 lb. butter
• 2 2/3 lb boneless veal (beef) cut in bite size for stew
• 2 cloves garlic, minced
• 1 med. onion, grated
• 1 tsp, salt
• 1/2 tsp. pepper
• dash of cayenne
• 1 lb. sliced mushrooms
• 1 cup chicken broth
• 1 tsp. corn starch mixed with 2 tsp. broth (for thickening)
• 1/4 tsp. nutmeg
• 1 bay leaf
• 1/4 cup Cognac or Bourbon
• 1 cup heavy cream
• 1 large can water chestnuts, sliced
• 1 Tbl. chopped parsley
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Directions: |
Directions:1) Melt 1/2 the butter in heavy skillet; brown the meat on all sides. Add garlic and onion toward the end. Season with salt, pepper & cayenne.
2) Place mixture in greased casserole. Melt remaining butter in same skillet and saute mushrooms quickly. Add to meat.
3) Pour enough broth into skillet to scrape up juices & add to meat, along with corn starch mixture, to thicken slightly.
4) Add nutmeg, bay leaf and broth to cover 2/3 of the meat. Mix and cover.
5) Bake at 350 until meat is tender, about 4 hours.
6) Then add Cognac to deglaze the pan, scraping up juices again.
7) Add cream and water chestnuts. Cook uncovered for 15 minutes.
8) Sprinkle with parsley and serve with rice or noodles.
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Number Of
Servings: |
Number Of
Servings:5 - 6 |
Personal
Notes: |
Personal
Notes: This dish may be cooled and then frozen for up to 6 weeks. To serve, defrost at room temperature and reheat in a 300 oven for 45 minutes. This was one of my mom's special meals!
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