How to make it

  • Cut Veal into bites sized uniform cubes and brown in a sprayed non stick skillet or in a small amount of olive or canola oil
  • Add carrots, mushrooms and small pearl onions and brown them slightly--just for color.
  • Add Water, chicken broth, bay leaves, parsley, and salt.
  • You may substitute a cup of white wine for some of the water, but I never add garlic to this because it overpowers the other delicate flavors.
  • Simmer for 1 1/2 -2 hours or until veal is tender, in a covered dutch oven.
  • Thicken the broth with a few Tablespoons cornstarch or flour mixed with water.
  • When broth is thick, stir in the allspice, and adjust salt. Add pepper to taste, if desired.
  • If you don't use the wine, stirring in a couple of tablespoons lemon juice is good.
  • This is good over egg noodles or rice.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    auntybea ate it and said...
    Love this. My husband lives for creamy sauces -- I'll be making this soon!
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  • hollymayb 11 years ago
    looks great! i love that there are no potatoes!
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