StarTribune.com
past102909.recipe
SearchSearch: Manage your Star Tribune subscription Manage subscription  |  Vacation stop

On the homepage

Vita.mn

101 restaurants

Out There

Crimefighting

Video advances are a big crime-solving aid

Mental health

A 'national crisis' of student suicide

Home | Lifestyle | Taste | Recipes

VEAL STEW

Last update: October 28, 2009 - 12:09 PM

E-mail this storyE-mail this story
Save to del.icio.usSave to del.icio.us
Share on FacebookShare on Facebook
Share on DiggShare on Digg

More from Recipes

VEAL STEW

Serves 6.

Note: Maggi seasoning is an Asian sauce, produced in China but sold by a Swiss company called Maggi. It used to be widely available; today it can be found online and at some supermarkets. You could substitute Kitchen Bouquet. If preferred, you could also substitute beef for veal. This recipe comes from Steve Cannon's wife (her first name is not mentioned in the article). In 1971, at the time of the story, he was a radio announcer at KSTP.

• 2 lb. veal stew meat, cut in 1-in. chunks (see Note)

• Flour

• Butter

• 1 onion, chopped

• 1 tsp. chicken-seasoned stock base

• 3/4 c. water

• 11/2 to 2 tsp. soy sauce

• 1/2 tsp. Maggi seasoning (see Note)

• 8 carrots, cut up

• 2 to 3 potatoes, cut up

• 1 (10-oz.) pkg. frozen peas

• 1 (4-oz.) can mushrooms, optional

• 1/3 c. chopped celery, optional

Directions

Dust meat with flour. Brown in butter. Add onion and brown slightly.

Add stock base, water and seasonings. Simmer 30 minutes. Add carrots and potatoes. When almost tender, add peas and mushrooms and celery, if used.

Thicken with about 2 tablespoons flour mixed with a little water, if desired. Adjust seasonings.

Recent Recipes stories

EDAMAME SOUP - October 28, 2009
EDAMAME SOUP - EDAMAME SOUP More
SPUDS in new duds - October 28, 2009

Comment on this story   |   Be the first to comment   |  Hide reader comments

Subscribe