Another Hungarian classic, this veal dish incorporates the sweet, tart flavor of cherry and produces a deliriously delicious meal.

Veal Stew with Cherries
 
Author:
Recipe type: Veal
Serves: 6
Ingredients
  • 2 pounds veal boneless, cubed 1 1/2 inch pieces
  • 4 Tablespoons butter
  • 2 Tablespoons flour
  • 1 Cup white beans dried
  • 4 scallions whole, large, chopped
  • 2 Cups sour cherries canned
  • 1/2 Cup Madeira or Port wine
  • 1 teaspoon salt
  • 1 Tablespoon white pepper
  • 1 Cup cherry juice
  • 1 teaspoon nutmeg freshly ground
  • 6 Tablespoons sour cream
Instructions
  1. Soak beans overnight, rinse and cook until tender. Drain and set aside.
  2. Dredge veal in the flour then brown in butter. Add scallions, cherries, wine, cherry juice, salt and pepper, and the nutmeg to the veal. Bring to a boil, reduce the heat to low and simmer for 90 minutes. Add the beans to the pot approximately 20 minutes before serving.
  3. If possible make this stew a day in advance, refrigerate, then reheat. It tastes better that way. Add the sour cream as a garnish at serving.

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