George Lang

Veal Fricassee with Early Peas

Cukorborsós Borjúhús

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound leg of veal, cut into serving pieces
  • 1 small onion, minced
  • 2 tablespoons

Method

  1. Mix meat with onion and cook in 1 tablespoon melted butter over low heat for about 20 minutes.
  2. Add enough water to barely cover, put a heavy lid on the pot, and cook until done.
  3. In a separate casserole melt 1