Veal Maison With Rosemary
|Veal shoulder||1 1⁄2 Pound|
|Shortening||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary||1 Teaspoon|
|Cayenne pepper||To Taste|
|Water/Chicken stock||1⁄4 Cup (4 tbs)|
Remove any fat or bone from the meat.
Cut the meat into strips about one and one-half inches by one half inch.
Melt the shortening and lightly brown the meat in it, stirring frequentiy.
Add the onions and cook until golden.
Add tomato juice and seasonings.
Cover and simmer until the meat is tender, twenty to twenty-five minutes.
Combine the flour and water and stir into the meat.
Heat, stirring constantly, until thickened.