By Margaret Crapo
YIELD 4 servings
Not sure how so simple a preparation can produce such complex and fabulous results – but it does! Was introduced to this by Margaret Crapo (Susan’s mother) and Susan made it for my birthday dinners for many years thereafter. Simply delicious. Serve it over rice or better yet, buttered egg noodles – the wide ones.
Un-birthday party at PAB (From left: Margaret Crapo, Pam, Susan Crapo)
A better picture of Susan and Joe
1 ½ Lb veal cut into 1” cubes
1 med. onion quartered
1 carrot quartered lengthwise
1 ½ c. dry white wine
1 T. fresh Thyme leaves
1 Bay leaf
Salt & Pepper
2-3 T. Butter
2-3 T. Flour
1 c. crème fraiche
2 garlic cloves minced or crushed
2 T. fresh parsley minced
Juice from ½ lemon
Marinate the veal with the wine, onion, carrot, herbs and salt and pepper in large bowl – adding water as needed to cover.
Let sit for at least an hour, preferably 2 (in the fridge).
Drain the meat, saving the marinade.
Pat the meat dry and brown in the butter.
Place meat in bottom of Dutch oven and toss with flour (thickens the broth).
Pour in marinade, adding more water to cover if needed.
Cook on low flame (stove top) for 1 hour.
Make a mixture of crème fraiche, parsley, garlic and lemon and pour over stew just before serving.