Ingredients
2 lbs veal stew
1/4 cup butter
1 medium onion,finely chopped
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
dash cayenne pepper
1 pound mushrooms,quartered
1/4 cup butter
1 cup beef bouillon
2 5 oz cans sliced water chestnuts,drained
dash nutmeg
1 bay leaf
2 cup heavy cream
1/4 cup cognac
1/4 cup fresh parsley,chopped
Preparation
Brown veal in 1/4c butter.Stir in onion &garliccook till golden.Add salt,pepper,& cayenne.Add to 2 quart casserole.In same skillet saute mushrooms in 1/4 c butter.Add to casserole.Add bouillon,water chestnuts,nutmeg,bay leaf.Cover & bake 1-1.5 hours at 375.Add cream,cook uncovered for 15 min.Add cognac & reheat.Stir in parsley.Serve over rice.
