Veal and Green Bean Stew

Yield: 6 servings
Equipment: measuring cups, measuring spoons, knife, pot

Ingredients

• 1 pound boned veal, shoulder
• 3 cup cold water
• 2 teaspoon monosodium glutamate
• 2 pound green bean
• 3 tablespoon butter, or margarine
• 3 tablespoon flour
• 1 tablespoon sugar
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 2 tablespoon vinegar
• 1/4 teaspoon summer savory
• 1 tablespoon chopped parsley
• mashed potatoes for topping

Directions

1. Cut veal in 1/2-inch pieces.
2. Add cold water and 1 teaspoon monosodium glutamate.
3. Bring slowly to boil; lower heat: simmer 1 hour.
4. Wash beans; break off tips; remove strings, if any.
5. Break into 1-inch pieces; add to veal: cover; cook 25 minutes or until tender.
6. Melt butter or margarine: blend in flour, sugar, salt, and remaining monosodium glutamate.
7. Measure liquid from green bean mixture; add enough water to make 4 cups; add to flour mixture with vinegar.
8. Cook, stirring until smooth and thickened; return to green bean mixture.
9. Add savory, parsley, and pepper.
10. Cook, uncovered, over low heat 15 minutes.
11. Top each serving with generous mound of mashed potatoes.