3 lb. shoulder of Veal
1 ½ TBSP. oil
½ c. chopped onion
¾ c. hot water*
1 bat leaf
6 potatoes, peeled
6 carrots peeled
1 TBSP> salt (kosher)
½ tsp. fresh ground black pepper
3 TBSP. flour
3 TBSP. cold water
½ TBSP> dill
½ c. sour cream
Heat oil in Dutch Oven. Brown veal on all sides, sauté onion in remaining fat. Add water* and bay leaf and cover. Simmer for 2 hours
Cut potatoes and carrots in half. Add to Dutch oven. Season to taste with salt and pepper, cover, continue cooking until meat and vegetables are tender. Remove to platter.
Mix flour and water and add to broth in Dutch oven. Add dill and cook until thickened. Stir in sour cream and heat. DO NOT BOIL. Slice veal roast, serve with sauce and a sprinkle of paprika.
• You may substitute chicken broth for the water.
• Serve over buttered noodles or spaetzle