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Veal Stew W/ Cherries

beans, beef, easy, fruits, hungarian
russian, stews, veal

2 lb veal boneless cubed 1
4 tablespoon butter
2 tablespoon flour
1 cup white beans dried
4 scallions whole lg. chopped
2 cup sour cherries canned
1/2 cup madiera or port wine
1 teaspoon salt
1 tablespoon white pepper
1 cup cherry juice
1 teaspoon nutmeg freshly ground
6 tablespoon sour cream

Soak beans overnight, rinse and cook until tender. Drain and set aside. Dredge veal in the flour then brown in butter. Add scallions, cherries, wine, cherry juice, salt & pepper, & the nutmeg to the veal. Bring to a boil, reduce the heat to low and simmer for 90 minutes. Add the beans to the pot approximately 20 minutes before serving. If possible make this stew a day in advance, refrigerate, then reheat. It tastes better that way. Add the sour cream as a garnish at serving. Origin: Svetlana Bilovko, Samara-Russia, circa 1995 From: Don Houston Date: 01-03-96 Cooking From: Gail Shipp Date: 26 Jan 97 National Cooking Echo Ä

Yield: 6 servings

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