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Luxemburg Veal Stew

388Veal
   
Ingredients:
2 lbs. should veal
1 onion, sliced
5 whole cloves
1 laurel or bay leaf
pepper, salt and paprika
pinch of thyme and marjoram
3 tomatoes
2 1/2 cups water
5 gingersnaps
juice of 1 lemon
 
 
Instructions:
Roll veal (cut in 2 inch cubes) in flour. Saute in hot fat with onion. Place in saucepan with seasonings, spices, water and tomatoes (peeled and quartered).

Cover and simmer 2 hours. Add gingersnaps (crushed and moistened), cook 30 minutes longer. Just before serving, add lemon juice.
 
Submitted by: Creative Cooking USA

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