Veal and Green Bean Stew Recipe
This is a recipe from a 1956 Culinary Arts Institute German cookbook. Times are estimated. Recommend serving with a big spoon of mashed potatoes on to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Stockpot
- Pot
- Saucepan
- Sauce pot
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Colander
- Stove
- Whisk
- Wooden spoon
- Mixing bowl
- Kitchen timer
- Serving bowl
Ingredients
- 1 1/2 lbs boneless veal shoulder
- 3 1/2 cups water, cold
- 1 1/2 teaspoons salt
- 1 teaspoon msg
- 1 1/2 lbs fresh green beans
- 1 chicken bouillon cube
- 1/2 cup water, very hot
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons vinegar
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon savory
- 1/8 teaspoon pepper
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