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Smothered Veal

Smothered Veal is a veal dish cooked slowly in sour cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Smothered Veal

Ingredients

Directions

Prepare and brown

  1. Dredge the veal with salt, pepper, paprika, and flour.

  2. Melt the fat in a pan and add the veal.

  3. Cook slowly until browned on both sides.

Smother and simmer

  1. Pour in the sour cream, cover tightly, and simmer slowly until tender, about 1 hour or more.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Is the main protein that becomes tender during slow simmering.
Flour
Coats the veal so it browns and helps thicken the sauce.
Suet or other fat
Carries heat for browning and adds richness and flavor to the meat.
Sour cream
Adds moisture and tang, and forms a creamy sauce during simmering.

The step that matters

Simmer covered until tender. Veal from a lean, thick cut needs long, gentle moist heat to break down connective tissue. Simmering too hard or uncovered can toughen the meat and reduce the sauce unevenly, and sour cream can curdle at high heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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