We loved this. I used pork loin instead of veal (chicken would probably work too). I cooked it a bit longer.... Started it on high for about 3 hours, the switched it to low for about 3-4 more hours and it was perfect. Served it over wide Hungarian noodles. It has such a rich flavor! Make sure you whisk the flour mixture thoroughly so there are no doughy lumps. I can't wait fore the leftovers.... And I'll keep my eye out for veal so I can try that too.
JenBaum Posted: 11/17/13