Recipe: Transylvania Veal Stew (crock pot)
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TRANSYLVANIA VEAL STEW
2 pounds boneless veal, cut into 1 inch cubes
2 tablespoons of flour
3 tablespoons butter
3 tablespoons corn oil
2 onions, finely chopped
3 potatoes, peeled and thinly sliced
2 zucchini, sliced
2 bell peppers, sliced
3 tablespoons chopped parsley
1 cup cut up green beans
Salt and freshly ground black pepper to taste
1 pound ripe tomatoes, sliced
1 cup of sour cream
Dust veal cubes with the flour. Saute in butter and oil in a skillet or a slow cooker with a browning unit.
Add the onions and cook until browned.
Put the potatoes in the bottom of a slow cooker. Add the browned meat, onions, and remaining ingredients, except the sour cream, placing the tomatoes on top.
Cover and cook on low for 6 to 8 hours.
Stir in the sour cream when ready to serve.
Servings: 6 to 8
Adapted from unknown source
2 pounds boneless veal, cut into 1 inch cubes
2 tablespoons of flour
3 tablespoons butter
3 tablespoons corn oil
2 onions, finely chopped
3 potatoes, peeled and thinly sliced
2 zucchini, sliced
2 bell peppers, sliced
3 tablespoons chopped parsley
1 cup cut up green beans
Salt and freshly ground black pepper to taste
1 pound ripe tomatoes, sliced
1 cup of sour cream
Dust veal cubes with the flour. Saute in butter and oil in a skillet or a slow cooker with a browning unit.
Add the onions and cook until browned.
Put the potatoes in the bottom of a slow cooker. Add the browned meat, onions, and remaining ingredients, except the sour cream, placing the tomatoes on top.
Cover and cook on low for 6 to 8 hours.
Stir in the sour cream when ready to serve.
Servings: 6 to 8
Adapted from unknown source
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