Tuesday, December 16, 2008
Considering the weather here right now, rainy, cold and raw this is just what the doctor ordered.
1 lb stew veal
1 small onion minced
3 tbs Flour
3 tbs butter
1 cup of white wine
1 medium onion diced
2 stalks of celery chopped
6 cups of chicken stock
1 Turkish bay leaf
2 small potatoes diced in inch cubes
Bring cup chicken stock to boil. Add Turkish bay leaf.
In pan heat 3 tbs of butter until melted and add veal and brown. Coat veal with 3 tbs flour and add to pot with stock. Deglaze pan you cooked the veal in with 1 cut of wine. Add that to stock pot. Sautee onion in 1 tbs butter once clear and soft add it to stock pot pot. Add 2 stalks celery that have been chopped to pot.
Loosely cover pot and bring to a boil. Reduce to a simmer and cook for 1 hour. Add water as needed. Add potatoes and cook for another 20 minutes or until done, adding water as needed.