1 1/2 pounds ground beef
1 teaspoon salt
5 tablespoons cooking oil
2 (8-inch) baking sheets
1 (12 fluid ounce) can refrigerated liquid concentrate
1 pound French-style onion
1 cup dry bread crumbs
5 large green onions, peeled and finely chopped
1 cup dry off-white wine vinegar
10 cubes chicken bouillon
Preheat oven to 375 degrees F (190 degrees C).
In a 9x13 inch casserole or roasting pan, combine water, salt, remaining 1 teaspoon salt and cooking oil. Cover, and bake in preheated oven for about 3 hours, or until the metal disappears from the bottom. Stir occasionally in meat.
While the meat is sitting, prepare the sauce and pour in the wine vinegar. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour, or until the veal is tender and the sauce has a nice shining consistency. Serve with the leftover meat, winter vegetables.
Preheat oven to 425 degrees F (220 degrees C). Once meat is tender, stir in carrots and potatoes. Return vegetables to liquid, and simmer for another hour.