VEAL STEW WITH SOUR CREAM -Slow cooker

By porklion

Ingredients

• 1 /2 cup all-purpose flour
• 1 /2 teaspoon salt
• 1 /2 teaspoon ground nutmeg (or mace)
• 1 /4 teaspoon pepper
• 2 pounds veal (cut into 1-inch cubes)
• 2 tablespoons vegetable oil
• 4 medium potatoes (cut into1-inch cubes)
• 1 medium onion (peeled, chopped)
• 8 ounces mushrooms (fresh, sliced)
• 2 (10.5-ounce) cans beef broth (condensed, or 3 cups strong beef stock)
• 1 cup sour cream

Details

Servings 6
Preparation time 15mins
Cooking time 500mins
Adapted from thespruceeats.com

Preparation

Step 1

In a plastic food storage bag or shallow dish, combine flour, salt, nutmeg or mace, and pepper.

Coat veal cubes with flour mixture.

Heat the oil in a large skillet over medium heat. Add the veal cubes and cook for about 5 minutes, or until the veal is well browned on all sides.

Transfer the browned veal cubes to the slow cooker.

Peel the potatoes and cut them into 1-inch cubes. Peel the onion and chop it. Slice the mushrooms.

Add the potatoes, onions, and mushrooms to the slow cooker along with the beef broth. Stir to combine.

Cover and cook on low for 7 to 9 hours—or on high for 3 to 4 hours—or until meat and vegetables are tender.

Just before the dish is ready, add the sour cream. Stir to blend and serve the stew with crusty bread or dinner rolls.