This Veal Stew Belies Its Plain Name

• 2 lb. stewing veal or 1 1/2 to 1 3/4 lb. if boneless
• 1 clove garlic
• 2 Tbsp. olive oil
• 1 can consomme or beef broth
• 1 c. whipping cream
• 2 Tbsp. dry sherry

1. Put olive oil in heavy skillet and heat garlic until it browns.
2. Remove garlic.
3. Add pieces of veal and brown them quickly.
4. Add consomme and just enough water to cover the meat. Bring to simmering boil; cover, reduce heat slightly and simmer for 2 hours or until meat is tender and falls from bones.
5. If cooked gently, there will be no need to add water.
6. There should be about 3/4 cup of broth left.
7. Add salt and pepper to taste. Add cream and sherry.
8. Boil, uncovered, for about 20 minutes to cook down to "consistency."
9. Good by itself, on noodles or on thin toast.

stewing veal, clove garlic, olive oil, beef broth, whipping cream, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999700 (may not work)