Veal Stew With Lemon And Dill - cooking recipe

Ingredients

700 g lean veal, diced
1/2 cup plain flour
2 teaspoons sunflower oil
1 brown onion, sliced
2 tablespoons lemon juice
1 cup water
1 cup white wine
200 g sliced mushrooms
2 cups frozen peas
1/2 cup fresh dill
ground black pepper

Preparation

Coat veal pieces in flour. Brown in pan.
Add onion to pan, cook until soft.
Sprinkle in lemon juice.
Add water and wine, stir.
Add dill.
Simmer 45 minutes, stirring occasionally.
Add mushrooms, peas, and pepper to taste.
Simmer a further 15 minutes.