Veal and Cauliflower Stew


2 tablespoons butter
3 onions, peeled and chopped
1 pound veal stew meat, cubed
Flour for dredging
4 cups veal or beef stock
6 peppercorns
1 bay leaf
1/2 head cauliflower, cut into small pieces
3 tablespoons chopped chives
Salt and pepper to taste
1/4 cup sherry (optional)


Melt butter in Dutch oven and saute onions until tender. Remove onions and set aside. Dredge veal in flour and brown evenly on all sides in remaining butter. Return onions to Dutch oven, add stock, peppercorns, and bay leaf. Cover and simmer 30 minutes. Add cauliflower and chives, cover, and simmer 15 minutes or until veal and cauliflower are tender. Season with salt and pepper. Add sherry if desired and stir until blended. Serve in soup bowls.


Serves 4

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