Veal Stew-Bulgaria(Teleshko Zadusheno) - cooking recipe

Ingredients

1 pound veal
2 carrots
4 onions
1 celery stalk (more if desired)
1 tsp. salt
4 large potatoes, diced

Preparation

Cut veal in 1 inch squares. Cut carrots, onions, and celery into quarters. Cook veal, vegetables, and salt at low heat in 4 cups of water, remove froth while water is boiling. When meat stock is free of froth, cover and cook for 1 1/2 hours at low heat. Add potatoes after veal has cooked for 1 1/2 hours, cook for another 30 minutes or until potatoes are tender. Serves 4-6.