Veal Ragout With Caraway Seeds

From the book Czech and Slovak Touches. Recipe from Helen Seel, Cedar Rapids, Iowa

• Ready In: 1 hr 36 mins
• Serves: 6-8

Ingredients

• 2  lbs  boneless shoulder  veal, cut into 1-inch cubes
•  salt
•  ground black pepper
• 3  tablespoons butter
• 1⁄2 cup onion, finely chopped
• 2  tablespoons flour
• 1 1⁄2 tablespoons caraway seeds
• 1 1⁄2 cups  chicken stock
• 1  cup mushroom, thinly sliced

Directions

1. Sprinkle veal cubes with salt and a few grindings of pepper.
2. In a 10" or 12" skillet, over medium heat, melt butter, add onion and saute 6 to 8 minutes or until translucent.
3. Stir in the veal cubes and sprinkle with flour and caraway seed.
4. Stir to coat the veal evenly with the mixture.
5. Cover tightly and cook over a low heat for 10 minutes, shaking the pan every now and then to keep the veal from sticking.
6. Stir in the stock, bring to a boil and reduce heat to low.
7. Add the mushrooms, cover and simmer for 1 hour, or until veal is tender.
8. Add more stock by the tablespoon if the veal seems too dry or the gravy too thick.
9. Taste for seasoning and serve.
10. Delicious over buttered noodles.