Veal Stew with Dill and Sour Cream

Name: Veal Stew with Dill and Sour Cream
Yield: makes 4 servings
Ingredients: 2 tablespoons butter or extra virgin olive oil; 1 1/2 to 2 pounds boneless veal, from the shoulder or round, cut into roughly 1 1/2-inch chunks; Salt and black pepper to taste; 2 large onions, roughly chopped; 1 tablespoon sweet paprika, or to taste; 1/2 cup white wine, stock, or water; 1 bunch of fresh dill; 1/2 cup sour cream

December 14, 2011

A fairly quick stew—some would call it fricassee, but that term is so widely used as to be meaningless—that gives you loads of uncommon flavor for very little work. Great with polenta (page 529), which you must call mamaliga in this instance. Other cuts of meat you can use here: pork shoulder.

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