Ingredients: 2 tbsp butter or margarine 1 tsp celery seeds 1 tsp dried thyme 1 tsp salt 1/2 tsp freshly ground black pepper 2 tbsp all-purpose flour 1/4 cup vodka 1/4 cup condensed beef broth, undiluted 1 1/2 cups tomato juice 1 tbsp Worcestershire sauce 2 lbs stewing veal, cut into 1-inch cubes 1 piece lemon, rind of, about 2 or 3 inches long Directions:1. Melt butter in a skillet over medium heat; add onions and cook until softened. 2. Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. 3. Add vodka and cook for 2 minutes, then add beef broth, juice and worcestershire and bring to a boil. Cook, stirring, until mixture thickens. 4. Place veal cubes and lemon peel in slow cooker, then pour sauce over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender. Serve with mashed potatoes or rice. |