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Results 61 - 70 of 79 for veal stew
61. UNIVERSAL STEW
Toss meat lightly in a mixture of the flour, salt and pepper. (Best done in a paper bag). Put bacon, celery, carrots, garlic and onion in a ...
Combine all ingredients in 3-quart casserole (do not brown meat), stir gently to blend. Cover, bake for 5 hours at 250 degrees, do not ...
DO NOT BROWN MEAT! Combine all ingredients in a 5 or 6 quart casserole, stirring gently to blend. Cover, bake 5 hours in 250 degree oven. ...
64. HUNTERS STEW
Butter large baking dish. Place ... pork chops and veal. Add salt and sausages, ... uncovered 2 1/2 to 3 hours. Add beer as needed. Serve with noodles.
65. BROWN MEAT STEW
Cut meat into 4-6 pieces. Roll in blended salt, pepper, paprika and flour to coat each piece. Then brown the meat in the fat in a heavy ...
66. QUICK MEAT STEW
Brown meat in fat; add flour and brown. Add soup and cook until thickened.
67. MUSHROOM STEW
Cut steak or veal into cubes. Brown onions (cut ... longer, if necessary. Keep stirring, as it may stick. Serve plain or on Italian bread or rolls.
68. KIDNEY STEW
"Season to taste" with: Salt, pepper, Worcestershire hot sauce, chives, herbs, if desired, 1 jigger of wine (sherry or burgundy - ...
69. BRUNSWICK STEW
100 portions. Navy recipe. Cut ... Add chicken stock, veal, tomatoes, corn and celery. ... hours in open pot adding water or stock as required.
70. OCCOBUCO STEW
1. One sheet of waxed ... and pepper. Coat veal shanks with flour mixture. In ... carbohydrate. 13 g fat. 156 mg cholesterol. 1, 855 mg sodium.
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