VEAL WITH TOMATOES AND MUSHROOMS (RUSSIA) Servings: 4
1/2 pound mushrooms, chopped 4 tablespoons butter, divided use salt and pepper to taste 2 tomatoes 1 garlic clove, peeled and minced 2 pounds veal, cubed water 1/2 teaspoon caraway seeds 1 tablespoon flour 1/2 cup fresh, frozen or canned peas
Fry mushrooms in 1 tablespoon of the butter.
Sprinkle with salt and pepper. Add tomatoes, cut in thin slices, and simmer for 5 minutes. Add garlic. Sprinkle veal with salt and pepper. Put 2 more tablespoons butter in pan with vegetables, and add veal; cook until browned.
When veal is browned, add water to partially cover meat, and simmer, covered, for 50 minutes. Sprinkle in caraway seeds.
Melt remaining tablespoon butter; add flour, and blend in pan juices plus enough water to make 1 cup. Return sauce to meat and simmer for 15 minutes.
Add peas and simmer until heated through. Taste for seasoning. |