Veal With Cashew Nut Sauce

Gail Portwood

• 2 tsp. salt
• 1 tsp. black pepper
• 2 cloves garlic, minced
• 3 lbs. veal, cut in 1-inch cubes
• 4 Tbsp. butter
• 2 c. cashew nuts
• 3 Tbsp. tomato sauce (or more)
• 1 1/2 c. water
• 2 onions, chopped
• 1 tsp. flour
• 1 tsp. Worcestershire sauce

Mix the salt, pepper, and garlic to a smooth paste. Melt the butter in a casserole or Dutch oven; brown the veal in it. Add the nuts, tomato sauce, water, and onions. Cover and cook over low heat for one hour. Mix the flour and Worcestershire sauce together and add to the gravy, stirring constantly. Cook, uncovered, for 30 minutes, or until veal is very tender. Correct seasoning. Serve with boiled rice. May use an electric fry pan. I add nuts later, to keep them crisper.