Return to Content

Veal and Cauliflower Stew

by

Yield: Serves 4

Beef can be substituted for veal in this easy-to-make stew.

Ingredients:

  • 2 tablespoons butter
  • 3 onions, peeled and chopped
  • 1 pound veal stew meat, cubed
  • Flour for dredging
  • 4 cups veal or beef stock
  • 6 peppercorns
  • 1 bay leaf
  • 1/2 head cauliflower, cut into small pieces
  • 3 tablespoons chopped chives
  • Salt and pepper to taste
  • 1/4 cup sherry (optional)

Instructions:

Melt butter in Dutch oven and sauté onions until tender. Remove onions and set aside. Dredge veal in flour and brown evenly on all sides in remaining butter. Return onions to Dutch oven, add stock, peppercorns, and bay leaf. Cover and simmer 30 minutes. Add cauliflower and chives, cover, and simmer 15 minutes or until veal and cauliflower are tender. Season with salt and pepper. Add sherry if desired and stir until blended. Serve in soup bowls.
Updated Tuesday, September 18th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order