Veal Louisa Recipe

Name: Veal Louisa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. lean veal stewing meat; 1 tsp. salt; 3 Tbsp. flour; 1/8 tsp. garlic powder or 1 crusted clove; 2 Tbsp. finely chopped onion; 1 c. chicken broth; 1/2 c. California Sauterne, Chablis or other white wine; 1/2 to 1 c. sour cream; 1 tsp. paprika; 1/8 tsp. rosemary powder; 4 Tbsp. oil (half butter)

Servings: persons

2 lb. lean veal stewing meat
1 tsp. salt
3 Tbsp. flour
1/8 tsp. garlic powder or 1 crusted clove
2 Tbsp. finely chopped onion
1 c. chicken broth
1/2 c. California Sauterne, Chablis or other white wine
1/2 to 1 c. sour cream
1 tsp. paprika
1/8 tsp. rosemary powder
4 Tbsp. oil (half butter)

1
Trim away any fat from meat.
2
Cut into medium size chunks. Combine paprika, salt, rosemary and flour; dredge meat thoroughly. Heat oil in heavy skillet or Dutch oven.
3
Brown meat on both sides over moderately high heat.
4
Add garlic, onion, broth and wine.
5
Cover tightly and simmer until meat is tender, about 1 1/2 hours.
6
Just before serving, stir in sour cream, using proportion according to your own taste.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. lean veal stewing meat, 1 tsp. salt, 3 Tbsp. flour, 1/8 tsp. garlic powder or 1 crusted clove, and more.

Yes, Veal Louisa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Louisa

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