CREAMY VEAL RAGOUT

      Title: CREAMY VEAL RAGOUT
  Categories: Meats, Easy
       Yield: 4 Servings
  
       1 lb Stewing veal
       1 tb Cooking oil
   2 1/2 c  Water
     1/2 c  Chopped onion
     1/2 c  Chopped celery
   1 3/4 ts Salt
     3/4 ts Ground thyme
   1 1/2 c  Cubed potatoes
   1 1/2 c  Cubed carrots
   1 1/2 c  Frozen peas
     1/4 c  Flour
       1 c  Milk
  
   Cut veal into 1 inch cubes.  Brown in hot oil in a large saucepan. Add
   water, onion, celery, salt and thyme. Bring to a boil. Reduce heat;
   cover and simmer 30 minutes. Add potatoes and carrots. Simmer an
   additional 20 minutes.  Add peas.  Smoothly combine flour and milk.
   Add to saucepan. Cook over medium heat, stirring constantly, until
   mixture just comes to a boil and thickens.  Serve hot.  Makes 4
   servings. Typed in MMFormat by cjhartlin@msn.com  Source: Ontario
   Milk Marketing Board Cookbook.
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