Veal and Green Bean Stew

Recipe by Debbwl
READY IN: 1hr 55mins




  • Cut veal into 1-in. cubes. Put into pot with cold water, salt and 1 teaspoon monosodium glutamate. Cover and bring to slow boil. Reduce heat and simmer 1 hour.
  • Meanwhile, wash, cut off and discard ends from green beans and cut into 1-in. pieces.
  • Add beans to sauce pot, cover loosely and cook 25 minute longer, or until beans are tender.
  • Dissolve bouillon cube in 1/2 cup very hot water. Set aside.
  • Remove pot from heat and drain stock from meat and beans, RESERVING the stock. Return the veal and beans to pot and set aside.
  • Heat butter in a small saucepan. Blend in flour, sugar, salt and 1 teaspoon monosodium glutamate. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the reserved stock, chicken broth and vinegar. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 or 2 minute longer. Blend in the parsley, savory and pepper.
  • Add to pot with veal and green beans. Heat about 10 minute or until meat is thoroughly heated.