This is one of the first things I remember cooking from The Silver Palate Cookbook. I have to smile every time I make it because it reminds me of the first time I made it. Erika at 9 yrs old told our neighbor Jeanie what we were having for dinner, Jeanie comes over wanting to know what in the heck blah-de-blah, blah de veau was (or some words to that affect) After a look at the recipe she said "it's stew, you are having stew, why didn't you just say so!"
So...Here's the "stew" ;-)
Let's get in a stew.
Pretend you see some heavy cream in that photo.
Take a stick of butter (dang, did Paula Deen have a copy of this cookbook also?) and gently cook the cubes of pork.
To 3 tablespoons of flour add salt, pepper and nutmeg.
Sprinkle the flour mixture over the veal and stir, stir. Cook for 5 minutes being careful not to brown the veal or the flour.
Add the carrots and onion,
and enough stock to just cover the meat and vegetables. I had some great homemade stock in the freezer, lucky me.
Cover and put into a 350*F oven for an hour and a half. Try and ignore the mouthwatering smell that will soon emit from your oven.
Hot out of the oven. Resist the temptation to dive in right now, your patience will be rewarded in a few minutes.
Strain the stew through a strainer placed over a bowl. Reserve the meat-veggies and the broth separately.
Place your pan back on the stove and using the rest of the butter and flour start making a roux.
After about 5 minutes of whisking and cooking the roux add the reserved broth from the stew. Whisk and stir some more then,
whisk in the heavy cream, oh yeah baby!!!! Here is where you need to check for, and add, any salt, nutmeg or pepper to taste.
Return the meat-veggie mixture to the pan and heat through. I hope you can stop eating it from the pan on the stove top long enough to plate it. ;-)
Here, have another bite. Isn't it delicious.
And that's that.