Breast of Veal with Raisins and Sour Cream

Ingredients

• 3 pounds breast of veal
• 1% cups beef stock
• 2 tablespoons butter
• 1 cup thin sour cream
• ¥Y4 cup white raisins
• 1 tablespoon currant jelly
• 4 sliced mushrooms
• 1 teaspoon tomato paste
• 1 bay leaf
• Salt
• Cayenne pepper
• 3 tablespoons flour

Method

1. 1

   Cut veal in small cubes and brown quickly in butter.

2. 2

   Remove meat and add raisins to the pan.

3. 3

   Cook briskly for 2 or 3 minutes, and add mushrooms, tomato paste and flour.

4. 4

   When well blended, pour on the beef stock.

5. 5

   Stir over the fire until the mixture comes to a boil.

6. 6

   Add slowly and carefully, beating steadily with a whisk, the sour cream, currant jelly, salt, cayenne pepper, and bay leaf.

7. 7

   Put back the veal and simmer gently until tender.

8. 8

   Serve with bowl of boiled rice.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.

BREAST OF VEAL WITH RAISINS AND SOUR CREAM 3 pounds breast of veal 1% cups beef stock 2 tablespoons butter 1 cup thin sour cream ¥Y4 cup white raisins 1 tablespoon currant jelly 4 sliced mushrooms Salt 1 teaspoon tomato paste Cayenne pepper 3 tablespoons flour 1 bay leaf

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