This recipe comes from a Czech babicka (grandmother) via Alexander Lobrano, Gourmet magazine’s European correspondent and author of Hungry for Paris. The addition of the caraway seeds marks the recipe as characteristically Czech.
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Ingredients:
2 pounds boneless veal shoulder, cubed
Salt and pepper
2 tablespoons of flour
3 tablespoons of butter
1 cup of finely chopped onions
1 1/2 tablespoons of caraway seeds
1 1/2 cups of rich chicken stock
1 1/2 cups of sliced button mushrooms
Directions:
Lightly salt and pepper the veal. Melt butter in a 12-inch pan. When the butter stops foaming, add the onions and cook until wilted. Add the veal and sprinkle with flour and caraway seeds. Stir to coat the meat evenly with flour. Cover and cook over gentle heat for ten minutes. Add stock, bring to a boil, and reduce heat to low. Add the mushrooms, cover, and simmer for an hour, until the veal is tender. If the veal is too dry, add more stock. Correct seasoning and serve with buttered noodles or bread dumplings.
Servings: Serves four.
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