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Categories: Meat - Vegetables - Veal - Main - Side - Stovetop
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Ingredients

Ingredient Amount Notes
Veal Shoulder 4-5 lbs Boned and Rolled
Margerine 2 Tbsp  
Onion Soup Mix 1 envelope Lipton’s
Apple Juice 1 cup  
Onions 1 bag Frozen White Onions
White Potatoes 4 Quartered
Carrots 4 large In Pieces
Parsnips 2 medium Sliced
Mushrooms 1 large can sliced
Flour 3 Tbsp  

Method

  1. Have the butcher debone and roll a veal shoulder
  2. Brown Veal in margerine on stovetop
  3. Add Onion soup mix and apple juice
  4. Heat to boiling
  5. Cover and simmer for 2 hours - turning meat twice
  6. Add onions
  7. Simmer 30 additional minutes
  8. Quarter potatoes, cut up carrots, slice parsnips and add
  9. Simmer 30 minutes or until meat and vegetables are tender
  10. Remove meat and carve into ¼ inch slices
  11. Add sliced mushrooms to egetables
  12. Thicken vegetables with flour
  13. Stir constantly until thick and boil for 1 minute
  14. Place meat slices back over vegetables

Notes From Gran

  • Serve hot

Modern Notes

*

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