Luxemburg Veal Stew | |
ID: 388 Veal | |
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). | |
Submitted by: Creative Cooking USA
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing. |
[ Close window to return to record ]