Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 lb veal boneless 1,Cubed
4 T butter
2 T flour
1 c white beans,Dried
4 scallions whole lg.,Chopped
2 c sour cherries,Canned
1/2 c madiera (or port wine)
1 t salt
1 T white pepper
1 c cherry juice
1 t nutmeg,Freshly Ground
6 T sour cream

Soak beans overnight, rinse and cook until tender. Drain and set
aside. Dredge veal in the flour then brown in butter. Add scallions,
cherries, wine, cherry juice, salt pepper, the nutmeg to the
veal. Bring to a boil, reduce the heat to low and simmer for 90
minutes. Add the beans to the pot approximately 20 minutes before
serving. If possible make this stew a day in advance, refrigerate,
then reheat. It tastes better that way. Add the sour cream as a
garnish at serving.

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