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
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.