Recipe: Veal Stew with Almonds in Sour Cream

VEAL STEW WITH ALMONDS IN SOUR CREAM

1/2 cup shortening
3 pounds boneless veal shoulder, cut into 1 1/2 inch cubes
Seasoned all purpose flour (for dredging)
2 cups water
3 medium onions, peeled and quartered
1 cup sliced celery
1/8 teaspoon dried thyme, crumbled
12 small mushrooms, quartered
1 cup blanched slivered almonds
1/4 cup butter
1 cup dairy sour cream
1/4 cup chopped fresh parsley

Heat the shortening in a heavy pan (I usually use a cast iron skillet).

Dredge the veal with seasoned flour and brown the meat on all sides. Pour out the pan drippings.

Add the water, onions, celery, and thyme to the meat. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.

Saute the mushrooms and almonds in butter until golden brown. Add to meat and simmer for 15 minutes longer.

Stir in the sour cream and reheat, but do not bring to a boil. Sprinkle with parsley.

Makes 6 to 8 servings
Adapted from source: Lorian of Travis AFB, Ca.