Ingredients
2 1/2 lb. veal cubes, cut into 1-inch pieces
2 Tbsp. oil
2 cloves garlic, minced
2 Tbsp. minced parsley
1 bay leaf
pinch of thyme
1/2 c. flour
1/2 lb. sliced mushrooms
2 medium onions, chopped
2 c. water
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Heat oil with garlic in large pan over medium heat. Dredge veal in flour. When oil is hot, add the meat, mushrooms and onions. Brown, stirring frequently. Add water and bring to a boil. Lower heat. Blend in herbs, spices and carrots. Simmer for 1 1/2 hours, stirring occasionally, pouring in extra water as needed to keep meat covered.
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