Veal Louisa

11 ingredients
7 steps

Ingredients

  • 2 lb. lean veal stewing meat
  • 1 tsp. salt
  • 3 Tbsp. flour
  • 1/8 tsp. garlic powder or 1 crusted clove
  • 2 Tbsp. finely chopped onion
  • 1 c. chicken broth
  • 1/2 c. California Sauterne, Chablis or other white wine
  • 1/2 to 1 c. sour cream
  • 1 tsp. paprika
  • 1/8 tsp. rosemary powder
  • 4 Tbsp. oil (half butter)

Directions

  1. 1
    Trim away any fat from meat.
  2. 2
    Cut into medium size chunks. Combine paprika, salt, rosemary and flour; dredge meat thoroughly. Heat oil in heavy skillet or Dutch oven.
  3. 3
    Brown meat on both sides over moderately high heat.
  4. 4
    Add garlic, onion, broth and wine.
  5. 5
    Cover tightly and simmer until meat is tender, about 1 1/2 hours.
  6. 6
    Just before serving, stir in sour cream, using proportion according to your own taste.
  7. 7
    Makes 4 to 5 servings.

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