Veal Stew

Ingredients

• 2 pounds (1 kilogram) veal, cubed
• ¹/₂ lemon
• 1 potato
• 1 carrot
• 1 onion
• 1 teaspoon (5 grams) dried cloves
• parsley to taste
• thyme to taste
• bayleaf to taste
• salt to taste
• pepper to taste

Ingredients for the sauce

• 2 tablespoons (30 grams) butter
• 2 tablespoons (30 grams) flour

Cooking Instructions

1. Rub the veal meat with the lemon to preserve its color
2. Peel the onion and push the dried cloves all around the onion layers to make clove-studded onion.
3. Fill a deep pan with cold water and put in the veal, carrot, potato, and the clove studded onion.
4. Bring the water to a boil then simmer.
5. While the stew simmers add parsley, thyme, bayleaf, salt and pepper to taste.
6. Simmer for an hour.
7. Get 2 cups (¹/₂ liter) of veal stock from the pan and set aside for the sauce
8. Drain the meat, carrot and potato and put on a plate. Discard the studded onion and the rest of the stock except for the 2 cups you've set aside.
9. You may use the same pan to mix the butter and the flour. Melt in medium heat then add the 2 cups of veal stock. Cook until hot then pour the sauce over the meat and vegetables on the plate. Serve.