Veal Stew with Sweet Corn Dumplings


Ingredients (10 servings)

Amount Measure Name
3.00flozOlive oil
3.00lbVeal stew meat cubed
  Seasoned flour to coat
2.00cupOnions chopped
2.00tbspTomato paste
1.00cupCelery cut into large cubes
1.00cupCarrots cut into large cubes
0.80galKnorr Ultimate Roasted Chicken Base 6 x 1 Lb prepared as directed 
  Knorr Classic Chicken Gravy to thicken to proper consistency
1.00canCream Style Corn
1.00cupWhite Cornmeal
6.00ozAll-purpose flour
2.00tbspSugar, granulated white
1.00tbspBaking powder
0.80tspSalt, Iodized
0.50cupCorn, white kernels, frozen -- thawed
2.00tbspParsley chopped

Our products used in this recipe



1. Preheat oven to 400 degrees.

2. Dust the veal with seasoned flour and brown in oil in a large sauce pan. Remove meat from oil, add onions, celery and carrots. Cook until tender, add tomato paste and cook until browned. Return the meat to the pot and add prepared chicken base. Bring to a boil and place in oven. Cook for 45 min. or until the meat is just tender.

3. Remove from oven, sprinkle with Knorr Classic Chicken gravy to thicken consistencey. Return to oven for 30 min. Add the dumplings just prior to service.


1) In a small saucepan, heat the milk and butter until simmering. Add creamed corn

2) Combine the dry ingredients, whisk in the butter/milk/creamed corn mixture. Stir with a spoon until smooth. Remove from the heat, fold in the sweet corn and chopped parsley, cool, and form into dumplings. Cook the dumplings in lightly salted water. Reserve warm.

recipe number: 1-EN-34726 recipe code: R0004466

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