Title: Veal Stew W/ Cherries
Categories: Asian Soup Ethnic Meat Fruit
Yield: 6 Servings
| 2 | lb | Veal boneless cubed 1" |
| 4 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | White beans dried |
| 4 | | Scallions whole lg. chopped |
| 2 | c | Sour cherries canned |
| 1/2 | c | Madiera or Port wine |
| 1 | ts | Salt |
| 1 | tb | White pper |
| 1 | c | Cherry juice |
| 1 | ts | Nutmeg freshly ground |
| 6 | tb | 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, rduce 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