Drenthe veal stew

Drents stoofpotje van kalfsvlees

1000 grams (2 lbs.) veal cutlets
200 grams (7 oz.) salami, met worst 
or any other so-called ‘dry sausage’
250 grams (9 oz.) shallots
50 grams (2 oz.) margarine or olive oil
1 bottle malt beer or Heineken ‘oud bruin’
salt and pepper
parsley, celery leaves

For six people. Clean the shallots and halve the bigger ones. Cut into 5 cm (2”) pieces. Dice the sausage. In a heavy saucepan, heat the margarine or oil and sauté the sausage about 4 minutes. Take from the pan. Cook the veal cutlets in the hot oil quickly browning them lightly on both sides. Turn down the heat, and carefully pour in the beer. Add the shallots and salt and pepper to taste. Remember, the dry salami sausage already could be salty.

Bring to a boil, then turn down the heat. Cover the pan and slowly simmer the meat for 90 minutes. Stir the mixture once in a while.

Take the leafs from the parsley and celery stalks and coarsely chop. Mix half of the spices through the meat and sprinkle the remainder over the dishes when served. Serve with mashed potatoes.