It’s fall here in Houston, which means its 90 degrees and sunny. I’m a Midwest girl at heart, so it was no surprise that I tried running out of the house this morning with a scarf around my neck. My favorite things about fall are the cool weather, color season and making food that warms the insides. In college, my roommate would pull out one of her family favorites: veal stew. She didn’t make it that often because we never had enough money to buy veal on a regular basis, but when she did it filled our empty apartment with a lot of warmth. This recipe is very simple, but is not lacking on flavor. Don’t make this if you’re in a rush, it needs lots of time to simmer and do its thing.
2 pkg. veal stew meat, about 1 lb.
1 yellow onion, chopped
1 can Italian seasoned tomatoes
2 boxes beef stock
Handful of Amish noodles
Saute the onions in olive oil until translucent. Add the meal and brown with the onions. Add the tomatoes and simmer for 20 minutes. Add the beef stock and simmer for four hours until the meal falls apart. At the end, add the noodles and cook until tender.