| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Main course, Meats | 1 | Servings | |
INGREDIENTS
| 1 | Loin of veal; 2 lb | |
| 2 | lg | Onions; sliced |
| 1 | Carrot; sliced | |
| 1 | Shallot; chopped | |
| 1/2 | ts | Thyme |
| 1 | Celery ribs; diced | |
| 1 | Bay leaf | |
| 3 | Parsley stems | |
| 1 | c | Dry white wine |
| 1 | c | Veal or chicken broth or water; ( or 2) |
| Salt and pepper; taste | ||
| 1/4 | lb | Mushrooms |
| 2 | tb | Caraway seeds |
| 2 | tb | Paprika |
| 1 | c | Heavy cream |
| 2 | tb | Oil |
| 1/2 | ts | Thyme |
| 2 | tb | Butter |
INSTRUCTIONS
1. Brown veal in oil. 2. Add onion, carrot, shallot,celery, salt and pepper, bay, thyme,parsley stems and let cook over medium heat until the vegetables are wilted. 3. Add the paprika and stir 1 minute . Add the wine and caraway and bring to a boil. Turn down the heat , cover the pan and let simmer for 2 1/2 to 3 hours , turning the meat and adding broth as needed (as it dries.) 4. Mean while cook mushrooms in the butter until all liquid has evaporated. 5 .Transfer the roast to a warm plate and put the sauce through a sieve to extract as much as the juices as possible. 6. Return the sauce to the pan and add the mushrooms and the cream 7. Boil 3 minutes 8. Pour sauce on top of the meat Serve with pasta or potatoes. Recipe by: Miriam Podcameni Posvolsky May 1998 Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 31, 1998, converted by MM_Buster v2.0l.
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