Veal Stew with Dill and Sour Cream

Name: Veal Stew with Dill and Sour Cream
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1½ to 2 pounds boneless veal, from the shoulder or round, cut into roughly 1½-inch chunks; 1½ to 2 pounds boneless veal, from the shoulder or round, cut into roughly 1½-inch chunks; 2 tablespoons butter or extra virgin olive oil; 2 tablespoons butter or extra virgin olive oil; 1 tablespoon sweet paprika, or to taste; 2 large onions, roughly chopped; Salt and black pepper to taste; Salt and black pepper to taste; 1 bunch of fresh dill; ½ cup white wine, stock, or water; ½ cup white wine, stock, or water; ½ cup white wine, stock, or water; ½ cup sour cream

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A fairly quick stew—some would call it fricassee, but that term is so widely used as to be meaningless—that gives you loads of uncommon flavor for very little work. Great with polenta, which you must call mamaliga in this instance.

Other cuts of meat you can use here: pork shoulder.

Ingredients

2 tablespoons butter or extra virgin olive oil
1½ to 2 pounds boneless veal, from the shoulder or round, cut into

Main course
Eastern Europe
Gluten-free

Method

Put a large skillet with a lid over high heat and, a minute later, add the butter. Add the meat in one layer to be sure it browns (if you use the larger amount of meat, you may have to cook in batches; it’s worth the effort). Cook, undisturbed, adjusting the heat so the meat browns but does not burn and sprinkling the meat with salt and pepper as it cooks, until the meat