Creamy veal ragout

Yield: 4 Servings

Measure Ingredient
1 pounds Stewing veal
1 tablespoon Cooking oil
2½ cup Water
½ cup Chopped onion
½ cup Chopped celery
1¾ teaspoon Salt
¾ teaspoon Ground thyme
1½ cup Cubed potatoes
1½ cup Cubed carrots
1½ cup Frozen peas
¼ 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@... Source: Ontario Milk Marketing Board Cookbook.

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