Veal Stew-Bulgaria(Teleshko Zadusheno)

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   Cut veal in 1 inch squares. Cut carrots, onions, and celery into quarters. Cook veal, vegetables, and salt at low heat in 4 cups of water, remove froth while water is boiling. When meat stock is free of froth, cover and cook for 1 1/2 hours at low heat. Add potatoes after veal has cooked for 1 1/2 hours, cook for another 30 minutes or until potatoes are tender. Serves 4-6.

* Per serving · 4 servings · Values may vary.

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