4 tablespoons butter
900g stewing veal, cubed
1 teaspoon salt
Freshly ground black pepper
2 teaspoons caraway seeds, crushed
500ml hot chicken or veal stock
½ onion, chopped
1 carrot, diced
2 tablespoons flour
1 tablespoon parsley, finely chopped
Method
Melt the butter in a saucepan.
Add the veal and fry until lightly browned.
Season with the salt, pepper and caraway seeds.
Reduce the heat, cover, and cooking for a further 7 minutes.
Add the onion and carrot and cook for 2 minutes, stirring occasionally.
Add half of the stock and bring to the boil.
Reduce the heat, cover and allow to simmer for one hour or until the meat is tender.
Remove the lid, increase the heat and allow almost all of the stock to evaporate.
Stir in the flour and add the parsley and the remaining stock.
Bring to the boil and simmer for another 10 minutes.
Serve with a green salad
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