Creamy Veal Ragouteasy, meats 1 lb stewing veal 1 tablespoon cooking oil 2 1/2 cup water 1/2 cup chopped onion 1/2 cup chopped celery 1 3/4 teaspoon salt 3/4 teaspoon ground thyme 1 1/2 cup cubed potatoes 1 1/2 cup cubed carrots 1 1/2 cup frozen peas 1/4 cup flour 1 cup milk Cut veal into 1 inch cubes. Brown in hot oil in a large saucepan. Add water, onion, celery, salt and thyme. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes and carrots. Simmer an additional 20 minutes. Add peas. Smoothly combine flour and milk. Add to saucepan. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Serve hot. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Ontario Milk Marketing Board Cookbook. |
