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Kettle Veal Dinner

Southern.Crockpot's picture
Ingredients
  Boneless veal shoulder 2 Pound
  Butter/Margarine 2 Tablespoon
  Water 2 1⁄2 Cup (40 tbs)
  Salt 2 Teaspoon
  Thyme leaf 1 Teaspoon, crumbled
  Bay leaf 1
  Pepper 1⁄4 Teaspoon
  Instant chicken broth 1 Tablespoon
  Canned whole boiled onions 1 Pound, drained (1 Can)
  Frozen peas 10 Ounce (1 Package)
  Canned sliced mushrooms 4 Ounce (1 Can)
  Flour 1⁄4 Cup (4 tbs)
  French bread loaf 1 Small, sliced
Directions

MAKING
1. Trim the fat from off the veal and cut into cubes an inch in dimension; In a Dutch oven, heat butter and brown the veal in it
2. Add two cups of water, thyme, salt, bay leaf, pepper and chicken broth to it and allow to boil; cover and simmer for an hour and a quarter until the veal is tender
3. Remov the bay leaf, add onions, frozen peas and mushrooms to it, cover and cook for fifteen minutes until the peas turn tender as well
4. In the remaining half cup of water, mix in flour to make a smooth paste and stir it into the veal mixture; cool, stirring, till the mixture thickens and boils for a minute

SERVING
5. Arrange slices of french bread in soup plates and ladle the veal mixture on it

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Veal
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes
Servings: 
8

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