Veal Ragout With Caraway Seeds - cooking recipe

Ingredients

2 lbs boneless shoulder veal, cut into 1-inch cubes
salt
ground black pepper
3 tablespoons butter
1/2 cup onion, finely chopped
2 tablespoons flour
1 1/2 tablespoons caraway seeds
1 1/2 cups chicken stock
1 cup mushroom, thinly sliced

Preparation

Sprinkle veal cubes with salt and a few grindings of pepper.
In a 10\" or 12\" skillet, over medium heat, melt butter, add onion and saute 6 to 8 minutes or until translucent.
Stir in the veal cubes and sprinkle with flour and caraway seed.
Stir to coat the veal evenly with the mixture.
Cover tightly and cook over a low heat for 10 minutes, shaking the pan every now and then to keep the veal from sticking.
Stir in the stock, bring to a boil and reduce heat to low.
Add the mushrooms, cover and simmer for 1 hour, or until veal is tender.
Add more stock by the tablespoon if the veal seems too dry or the gravy too thick.
Taste for seasoning and serve.
Delicious over buttered noodles.