Curried Veal Recipe

• 4 lbs. stewing veal, cut into 1" pcs
• 3 tbsp. flour
• 4 c. chicken broth (2 cans College Inn)
• 2 tbsp. minced parsley
• 1/4 c. white wine vinegar
• 1 1/2 teaspoon salt
• 1/4 teaspoon of each: pepper, thyme, rosemary
• 1/8 teaspoon grnd cloves
• 1 c. (2 cans) water chestnuts, liquid removed
• 1/2 c. black raisins
• 1 1/2 - 2 tbsp. curry pwdr
• 1 chopped clove of garlic
• Healthy pinch of saffron
• 2/3 c. lowfat sour cream

1. Use large and deep pan like Dutch oven.
2. Lightly flour veal and brown in 2 Tbsp.
3. oil.
4. Remove veal.
5. Add in flour to drippings, scraping bottom of pan.
6. Gradually add in broth.
7. Stir constantly.
8. Season with parsley (or possibly chervil), vinegar, salt, pepper, thyme, rosemary and cloves.
9. Put veal back in pan and simmer 1 hour, covered.
10. Add in water chestnuts and raisins and curry and garlic and saffron.
11. (Can place in refrigerator at this stage and finish the next day.)
12. Remove from refrigerator and simmer 30 to 45 min.
13. Add in 2/3 c. lowfat sour cream and stir frequently for 5 - 10 min.
14. Serve on cooked white rice.
15. May also serve chutney on the side.
16. Serves 8.

stewing veal, flour, chicken broth, parsley, white wine vinegar, salt, pepper, cloves, water chestnuts, black raisins, curry pwdr, clove of garlic, saffron, sour cream

Taken from cookeatshare.com/recipes/curried-veal-24863 (may not work)