German veal Stew Recipe

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Main Course

Main Course - Meat

German veal Stew

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Ingredients:
Breast of veal
Salt
Powdered ginger
2 tablespoons cooking fat
1 onion, sliced
Minced parsley
5 celery tops, minced
1 cup canned tomatoes
Hot water 1 tablespoon flour
Caraway seed

Directions:
Sprinkle veal breast with salt and powdered ginger. Melt fat in frying pan. Add onion, 1 tablespoon parsley and minced celery tops. Fry until onion begins to color. Add veal breast and brown all over. Add tomatoes and a little hot water. Cover. Simmer 2 hours, turning meat several times while cooking. Thicken gravy with flour and a little water mixed to smooth paste. Add caraway seed and minced parsley, to taste. Bring to boil. Pour over meat. Serve hot. Serves 5 to 6.