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Slow Cooker Veal Stew with Sour Cream

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. 

 

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