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Veal In Sour Cream Sauce
Created by admin, Tuesday, 01 May 2007
Description
4 to 6 ServingsIngredients
2 tablespoons butter flavor crisco
1-1/2 pounds veal stew meat, cut into 1-inch cubes
1/4 cup chopped onion
1/4 cup fennel seed, crushed
1/2 teaspoon instant chicken bouillon granules
1/4 cup hot water
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1/2 cup dairy sour cream
1/2 cup half-and-half
1 tablespoon lemon juice
hot cooked egg noodles
1-1/2 pounds veal stew meat, cut into 1-inch cubes
1/4 cup chopped onion
1/4 cup fennel seed, crushed
1/2 teaspoon instant chicken bouillon granules
1/4 cup hot water
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1/2 cup dairy sour cream
1/2 cup half-and-half
1 tablespoon lemon juice
hot cooked egg noodles
Methods/steps
In large skillet melt Butter Flavor Crisco. Add veal, onion and fennel seed. Cook over medium heat until veal is browned. Dissolve bouillon granules in hot water. Add to veal and onions. Stir in parsley, salt and pepper. Reduce heat to medium-low. Cover and cook for about 5 minutes, or until veal is tender, stirring occasionally.
Blend flour and cold water together. Stir into veal. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Reduce heat to low.
In small bowl combine sour cream, half-and-half and lemon juice. Blend into thickened mixture and cook until heated through. Serve over egg noodles.
Reviews
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