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Veal Stew W/ Cherries



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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