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M’s Braised Veal with Caraway

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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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