Classic Cooking with Coca-Cola/Elizabeth Candler Graham 1998

Sensational Veal Stew
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2 to 2-1/2 pounds boneless veal, cut into 1 inch cubes 6 tablespoons butter or margarine 1 pound small white whole onions (16)
12 ounces fresh mushrooms, sliced (4-1/2 cups) 1 clove garlic, minced 1 teaspoon salt
1/8 teaspoon freshly ground pepper 1/3 cup all purpose flour 10-1/2 ounce can condensed chicken broth
3/4 cup Sprite 1 carrot, halved 1 leek, sliced
1 stalk celery, halved 2 sprigs parsley 1/4 teaspoon dried thyme, crushed
1 bay leaf 3 tablespoons lemon juice 2 egg yolks
3/4 cup whipping cream grated nutmeg lemon wedges



1 In a Dutch oven or large saucepan, melt the butter, add the veal and simmer over low heat, uncovered, for about 10 minutes (do not brown). Add the onions, mushrooms, garlic, salt and pepper; cook, uncovered, 10 minutes more.
2 Sprinkle the flour over the meat and stir until blended. Add the chicken broth, Sprite, carrot, leek and celery. Place the parsley, thyme, and bay leaf in a cheesecloth bag and add to the mixture. Cover and simmer, stirring occasionally, for 30 minutes or until the meat is tender. Remove and discard the cheesecloth bag, carrot, and celery. Stir in the lemon juice. In a bowl beat together the egg yolks and cream. Stir about 1 cup of the hot mixture into the egg yolk mixture and return it all to the hot mixture, stirring constantly.
3 Heat until it is bubbly and slightly thickened. Transfer to a serving bowl and sprinkle with nutmeg. Serve with lemon wedges.

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