Veal Fricassee

• 1 pound boneless veal cutlets, cut into 1-inch cubes
• 1/3 cup butter or margarine, melted
• 1 1/2 cups water
• 3 new potatoes, peeled and thinly sliced
• 2 small onions, thinly sliced
• 2 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons all-purpose flour
• 1 cup milk

1. Cook veal in butter in a small Dutch oven over medium heat, turning once to brown both sides. Add water, potatoes, onion, salt, pepper, garlic, and parsley. Cover and cook over low heat 1 hour and 10 minutes or until veal is tender.
2. Combine flour and milk, mixing well. Gradually stir flour mixture into veal mixture; cook over medium heat 5 minutes or until mixture is thickened and bubbly.

veal cutlets, butter, water, potatoes, onions, salt, ground black pepper, clove garlic, parsley, flour, milk

Taken from www.myrecipes.com/recipe/veal-fricassee (may not work)