Hunter's Stew (Veal Stroganoff)

We have it on good authority that this is the traditional Hunter's Stew from The Student Prince in Springfield. Unfortunately, it's no longer on their new menu, so there's no way to know for sure.

It was a rich, comforting - and easy-to-put-together-on-a-week-night - restaurant-quality meal. Traditional or not, I'll definitely make it again!

Ingredients:

• 1 Tbsp. butter, divided
• 2 Tbsp. olive oil, divided
• 1 lb. veal cutlets
• 1/2 lb. fresh mushrooms, cleaned and halved
• 1 shallot, peeled and finely diced
• 3 Tbsp. flour
• 2 C chicken stock, heated
• 1/4 C sour cream
• Salt and pepper
• 1 Tbsp. freshly chopped parsley

Method:

1. Heat half of the butter and half of the oil in a frying pan over medium heat. Add half of the veal and cook 1 minute. Season with salt and pepper, flip over, and cook 1 more minute. Remove veal and set aside.
2. Add remaining veal and cook as above, Set all veal aside.
3. Heat remaining butter and oil in same pan. Add mushrooms and shallot. Season and cook 4 minutes.
4. Sprinkle flour over mushrooms and shallot. Stir and cook 1 minute.
5. Mix in chicken stock and cook 6 - 8 minutes over low heat. Meanwhile. chop veal into 1 inch pieces.
6. Stir in sour cream. Add in veal and any juiced accumulated on plate. Simmer 5 minutes. Sprinkle with parsley and serve over egg noodles.