1 pound boneless veal cutlets, cut into 1-inch cubes
1/3 cup butter or margarine, melted
1 1/2 cups water
3 new potatoes, peeled and thinly sliced
2 small onions, thinly sliced
2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour
1 cup milk
How to Make It
Cook veal in butter in a small Dutch oven over medium heat, turning once to brown both sides. Add water, potatoes, onion, salt, pepper, garlic, and parsley. Cover and cook over low heat 1 hour and 10 minutes or until veal is tender.
Combine flour and milk, mixing well. Gradually stir flour mixture into veal mixture; cook over medium heat 5 minutes or until mixture is thickened and bubbly.