| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Main course, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loin of veal, 2 lb |
| 2 |
|
Onions, sliced |
| 1 |
|
Carrot, sliced |
| 1 |
|
Shallot, chopped |
| 1/2 |
t |
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 |
T |
Caraway seeds |
| 2 |
T |
Paprika |
| 1 |
c |
Heavy cream |
| 2 |
T |
Oil |
| 2 |
T |
Butter |
INSTRUCTIONS
Brown veal in oil. Add onion, carrot, shallot,celery, salt and pepper,
bay, thyme,parsley stems and let cook over medium heat until the
vegetables are wilted. 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.) 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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