Alma Lach

Matelote de Veau

Veal Stew with Red Wine

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 3 pounds cubed veal
  • ¼ pound butter
  • 2 onions

Method

  1. Sauté veal in butter with the onions. Stir in flour and cook a few minutes. Add wine, garlic, bay leaf, thyme, and parsley. Set lid ajar and simmer about 1 hour. Discard bay leaf, thyme branch if used, and parsley. Add 1 teaspoon salt and season with pepper.
  2. Peel t