6 Servings
2 lb veal boneless 1, cubed
4 T butter
2 T flour
1 c white beans, dried
4 scallions whole lg., chopped
2 c sour cherries, canned
1/2 c madiera (or port wine)
1 t salt
1 T white pepper
1 c cherry juice
1 t nutmeg, freshly Ground
6 T sour cream
Soak beans overnight, rinse and cook until tender. Drain and set
aside. Dredge veal in the flour then brown in butter. Add scallions,
cherries, wine, cherry juice, salt & pepper, & the nutmeg to the
veal. Bring to a boil, reduce the heat to low and simmer for 90
minutes. Add the beans to the pot approximately 20 minutes before
serving. If possible make this stew a day in advance, refrigerate,
then reheat. It tastes better that way. Add the sour cream as a
garnish at serving.
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