Veal and Green Bean Stew
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Veal and Green Bean Stew

Yield: 6 servings



  1. Cut veal in 1/2-inch pieces.
  2. Add cold water and 1 teaspoon monosodium glutamate.
  3. Bring slowly to boil; lower heat: simmer 1 hour.
  4. Wash beans; break off tips; remove strings, if any.
  5. Break into 1-inch pieces; add to veal: cover; cook 25 minutes or until tender.
  6. Melt butter or margarine: blend in flour, sugar, salt, and remaining monosodium glutamate.
  7. Measure liquid from green bean mixture; add enough water to make 4 cups; add to flour mixture with vinegar.
  8. Cook, stirring until smooth and thickened; return to green bean mixture.
  9. Add savory, parsley, and pepper.
  10. Cook, uncovered, over low heat 15 minutes.
  11. Top each serving with generous mound of mashed potatoes.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Soup

Measure: avoirdupois

Ingredient: veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley

Equipment: measuring cups, measuring spoons, knife, pot

See Also