Slow Cooker Veal Stew with Sour Cream
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
2 lbs. veal cutlets, cut into 1-inch cubes
2 tablespoons vegetable oil
4 medium potatoes, peeled and cut into 1-inch cubes
1 15 oz. can sliced carrots, drained
1 medium onion, chopped
8 oz. sliced mushrooms
½ teaspoon garlic powder
3 cups beef broth or stock
1 cup sour cream
To a slow cooker and add potatoes, carrots, onions, mushrooms, garlic powder and beef broth. Season with a little salt and pepper. Stir to combine. Cover and cook on low 2 hours, or until vegetables are tender.
About 30 minutes before vegetables are ready, on a large plate, or, pie pan, combine flour, salt, nutmeg, and pepper. Coat veal cubes with the flour mixture. Heat the oil in a large skillet over medium heat. Add the veal cubes, in batches, and cook for about 5 minutes, turning often, until the veal is browned on all sides. Add browned veal to the slow cooker and cook on low an additional 4 hours, or, until meat is tender. Add sour cream, stir, and warm for about 30 minutes. Serve.