RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky KC: M's Braised Veal with Caraway - meat
1 3 lb veal roast 2 large onions -- sliced 1 carrot -- sliced 1 shallot -- chopped 1/2 tsp thyme 1 celery ribs -- diced 1 bay leaf 3 parsley stems 1 cup dry white wine 1 cup ( or 2) veal or chicken broth or water salt and pepper -- taste 1/4 lb mushrooms 2 Tbsp caraway seeds 2 Tbsp paprika 2 Tbsp oil 1/2 tsp thyme 2 Tbsp margarine 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. Meanwhile cook mushrooms in the margarine 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 7. Boil 3 minutes 8. Pour sauce on top of the meat Serve with pasta or potatoes.
