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Sour Veal Stew




Source of Recipe


Internet


List of Ingredients




2 pounds of lean stew beef or stir fry beef strips
2 white onions, medium to large
Red wine or red wine vinegar
Cloves
Croutons
Dumpling pasta
Cornstarch


Recipe



Cut the stew meat or stir fry strips in pieces, brown very well in butter.

Add the two onions, cut in small pieces, let them get clear in the browned stew meat.

Add water (or beef broth) to cover. Cook on simmer until meat is almost falling apart. (About an hour and a half - a little longer with stew meat).

While it's simmering, make croutons. Cut firm bread into cubes, drizzle lots of butter over them, a shake of garlic powder and bake slowly until thoroughly brown and crispy.

When the stew meat approaches being ready, add a dozen or so cloves, or better, half a teaspoon of powdered cloves (saves someone biting into a clove and damaging teeth) Add a half cup of red wine vinegar or red wine. Let it continue to stew until ready while you boil the dumpling pasta. Thicken a bit with cornstarch and cold water at the last moment.

Very good over pasta. You can't make too many croutons. When the stew and pasta is gone, I promise the guests always munch on the rest of the croutons. Good served with red cabbage cooked with onions and a peeled, cubed apple with a bit of feta cheese crumbled over it.