Veal Stew with Sweet Corn Dumplings

 
 
 

Ingredients (10 servings)

Amount Measure Name
     VEAL STEW
3.00 floz3.00flozOlive oil
3.00 lb3.00lbVeal stew meat cubed
     Seasoned flour to coat
2.00 cup2.00cupOnions chopped
2.00 tbsp2.00tbspTomato paste
1.00 cup1.00cupCelery cut into large cubes
1.00 cup1.00cupCarrots cut into large cubes
0.80 gal0.80galKnorr Ultimate Roasted Chicken Base 6 x 1 Lb prepared as directed 
     Knorr Classic Chicken Gravy to thicken to proper consistency
     SWEET CORN DUMPLINGS
1.00 cup1.00cupMilk
3.00 tbsp3.00tbspButter
1.00 can1.00canCream style corn
1.00 cup1.00cupWhite Cornmeal
6.00 oz6.00ozAll-purpose flour
2.00 tbsp2.00tbspSugar, granulated white
1.00 tbsp1.00tbspBaking powder
0.80 tsp0.80tspSalt, Iodized
0.50 cup0.50cupCorn, white kernels, frozen -- thawed
2.00 tbsp2.00tbspParsley chopped

Our products used in this recipe

Preparation

VEAL STEW

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.

SWEET CORN DUMPLINGS

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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