Prep Time 15m
Cook Time 30m
Ready Time 45m
Yield 5 to 6 servings

  • 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 pounds veal stew meat, cut into 1-inch cubes
  • 1/4 cup chopped onion
  • 1 teaspoon fennel seed, crushed
  • 1/4 cup chicken broth
  • 2 tablespoons snipped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/4 cup cold water
  • 1/2 cup sour cream
  • 1/2 cup half-and-half
  • 1 tablespoon lemon juice
  • Hot cooked egg noodles
Preparation Directions
  • Step 1Melt shortening in large skillet over medium heat. Add veal, onion and fennel seed. Cook and stir until veal is browned. Add broth. Stir in parsley, salt and pepper. Reduce heat to medium-low. Cover and cook about 15 minutes or until veal is tender, stirring occasionally.
  • Step 2Blend flour and cold water together. Stir into veal. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Reduce heat to low.
  • Step 3Combine sour cream, half-and-half and lemon juice in small bowl. Blend into thickened mixture; cook until heated through. Serve over egg noodles.
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