Paterson Creek Stew is named after a town in Queensland, Australia. It is a delicately flavoured stew of veal, mushrooms and sour cream. Serve it with noodles and buttered French beans.
2 oz. butter
1 large onion, sliced
1 garlic clove, crushed green pepper, white pith removed, seeded and chopped
1 lb. lean pie veal, cut into
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried thyme
6 fl. oz. water
2 large tomatoes, blanched, peeled and chopped or
8 oz. canned peeled tomatoes, drained and chopped
4 oz. mushrooms, wiped clean and sliced
5 fl. oz. sour cream
2 tablespoons chopped fresh parsley
1 teaspoon finely grated lemon rind
In a large saucepan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onion, garlic and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the veal cubes and fry, stirring and turning frequently, for 6 to 8 minutes or until they are lightly and evenly browned. Add the salt, pepper, paprika, thyme, water and tomatoes. Cover the pan, reduce the heat to low and simmer for 1 to lj hours or until the veal is tender when pierced with the point of a sharp knife.
Meanwhile, in a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the mush-rooms and cook, stirring occasionally, for 3 minutes.
Remove the pan from the heat and, using a slotted spoon, transfer the mush-rooms to the saucepan. Stir in the sour cream, parsley and lemon rind. Increase the heat to moderately high and cook, stirring occasionally, for 8 to 10 minutes or until the liquid has thickened slightly.
Remove the pan from the heat and transfer the stew to a warmed serving dish. Serve immediately.