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STEWED VEAL - Haslama Sigir Eti
4 Servings
1 celery
2 carrots
3 potatoes
500 g veal, cut into chunks
8 pearl onions
salt
Cook in 8-10 glasses of water carrots and skinned celery, pearl onions or 2 big onions divided into 8 parts each, with the meat and salt. Remove froth when water is boiling. Cover and cook for about two hours on medium heat.
After 2 hours add skinned potatoes, cut into pieces and cook together until tender.