* 4 tablespoons Butter
* 900g Stewing Veal, cubed
* 1 teaspoon Salt
* Freshly ground black pepper
* 2 teaspoons Caraway seeds, crushed
* 500ml hot Chicken or Veal stock
* ½ Onion, chopped
* 1 Carrot, Diced
* 2 tablespoons Flour
* 1 tablespoon Parsley, finely chopped

===Method===
* Melt the Butter in a saucepan.
* Add the Veal and Fry until lightly Browned.
* Season with the Salt, Pepper and Caraway seeds.
* Reduce the heat, cover, and cooking for a further 7 minutes.
* Add the Onion and Carrot and cook for 2 minutes, stirring occasionally.
* Add half of the Stock and bring to the Boil.
* Reduce the heat, cover and allow to Simmer for one hour or until the Meat is tender.
* Remove the lid, increase the heat and allow almost all of the Stock to evaporate.
* Stir in the Flour and add the Parsley and the remaining Stock.
* Bring to the Boil and Simmer for another 10 minutes.

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