2 lbs boneless veal
2 tablespoons margarine
1 1/2 teaspoons salt
Water
4 carrots, diced
3 onions, sliced
2 tablespoons finely cut parsley
4 potatoes, sliced
Wipe meat with a damp cloth, cut in 1 1/2-inch dice and brown in hot margarine.Sprinkle salt on meat and add water to cover. Cover skillet tightly and simmer until meat is tender, about 1 1/2 hours. Prepare vegetables and add them 1/2 hour before end of cooking time. Just before serving, thicken gravy, if desired with flour and water paste, stirring over direct heat until it boils. 5 servings.
My note: I am going to admit upfront that I have veal issues. I really enjoyed it at one time but then I learned how they make modern veal and then had the experience of living near a “baby cow farm” for a while. After seeing them every day, I haven’t been able to eat veal anymore. Veal provides my ethical issues with meat eating…not the same as my grossed out issues or too darn cheap to buy meat issues. All of that doesn’t mean that I don’t sometimes think how tasty I found some veal dishes.
Does anyone know why to wipe the meat?
