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.
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