Recipe: Veal with Tomatoes and Mushrooms (Russia)

VEAL WITH TOMATOES AND MUSHROOMS (RUSSIA)
Source: The Russian Heritage Cookbook by Lynn Visson
Servings: 4

1/2 pound mushrooms, chopped
4 tablespoons butter, divided use
salt and pepper to taste
2 tomatoes
1 garlic clove, peeled and minced
2 pounds veal, cubed
water
1/2 teaspoon caraway seeds
1 tablespoon flour
1/2 cup fresh, frozen or canned peas

Fry mushrooms in 1 tablespoon of the butter.

Sprinkle with salt and pepper. Add tomatoes, cut in thin slices, and simmer for 5 minutes. Add garlic. Sprinkle veal with salt and pepper. Put 2 more tablespoons butter in pan with vegetables, and add veal; cook until browned.

When veal is browned, add water to partially cover meat, and simmer, covered, for 50 minutes. Sprinkle in caraway seeds.

Melt remaining tablespoon butter; add flour, and blend in pan juices plus enough water to make 1 cup. Return sauce to meat and simmer for 15 minutes.

Add peas and simmer until heated through. Taste for seasoning.