Veal Goulash

• 2 lb. veal shoulder, cut into 1 1/2-inch cubes
• 2 Tbsp. oil
• 1 bay leaf
• 2 tsp. caraway seed
• 1 tsp. whole black pepper
• 2 1/2 c. chicken broth
• 6 carrots, cut into 1 1/2-inch pieces
• 1/2 tsp. salt
• 1 c. sliced mushrooms (about 1/4 lb.)
• 1 lb. onions, sliced
• 3 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1/4 c. cold water
• 1 1/2 Tbsp. paprika
• 1/4 c. sour cream

1. Brown veal in hot oil in heavy saucepot or Dutch oven.
2. Tie bay leaf, caraway seed and pepper in cheesecloth bag.
3. Add broth, carrots, salt and the spice bag to veal.
4. Bring to a boil; cover, reduce heat and simmer about 1 hour, or until veal is tender, stirring occasionally.
5. Saute mushrooms and onions in butter in skillet until onions are tender, but not browned.
6. Add to meat mixture and simmer 15 minutes longer.
7. Blend flour into cold water.
8. Stir into liquid in saucepot.
9. Cook and stir until thickened.
10. Discard spice bag.
11. Gently stir in paprika and sour cream and heat, but do not boil.
12. Sprinkle with chopped parsley, if desired.
13. Makes 8 servings.

veal shoulder, oil, bay leaf, caraway seed, black pepper, chicken broth, carrots, salt, mushrooms, onions, butter, flour, cold water, paprika, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433614 (may not work)