Veal Stew Lafayette Recipe

• 1 tbsp. butter
• 2 lbs. boned veal shoulder, cut in 1-inch cubes
• 2 1/2 c. boiling water
• 1 (7/10 ounce.) envelope onion salad dressing mix
• 3/4 teaspoon salt
• 1/2 teaspoon dry marjoram leaves
• 1 1/2 c. pared carrots, cut in 1-inch pcs
• 1 c. sliced celery
• 2 med. yellow summer squash, sliced (about 3 c.)
• 1 (10 ounce.) pkg. frzn peas
• 1 tbsp. flour

1. In warm butter in 4-qt Dutch oven, brown veal well on all sides.
2. Gradually stir in boiling water, salad dressing mix, salt, and marjoram.
3. Bring to boiling; reduce heat, and simmer covered 1/2 hour.
4. Add in carrots to meat mix; simmer covered, about 1/2 hour.
5. Add in celery and squash, pressing them into liquid; cook 10 min.
6. Add in peas; cook 15 min, or possibly till all vegetables are tender.
7. Remove meat and vegetables to heated serving dish; keep hot.
8. Mix flour with 2 Tbsp.
9. water till smooth.
10. Stir into liquid in Dutch oven; bring to boiling, and boil 1 minute, or possibly till slightly thickened.
11. Spoon over meat and vegetables.
12. Makes 6 (1 1/2 c.) servings, 302 calories each.

butter, veal shoulder, boiling water, onion salad dressing, salt, marjoram leaves, carrots, celery, yellow summer squash, frzn peas, flour

Taken from cookeatshare.com/recipes/veal-stew-lafayette-54092 (may not work)