Ingredients: 2 1/4 lb carrots, julienned 1 sm onion, chopped 3/4 c butter 10 oz veal, cubed salt 1/4 c flour 1 t sugar parsley, chopped 1/2 ea lemon, juiced Directions:1. Place carrots strips in casserole with half the butter. Add salt, sugar, some water and simmer slowly. When the carrots are soft, add lemon juice. 2. Fry onion in the balance of the butter, add veal and fry. Add some water and braise until meat is tender. 3. Dust they gravy with flour, cook until golden. Add water and simmer. Add braised carrot and sprinkle with parsley (or grated horseradish and cream). Serve with potatoes or rice. |