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1. Sprinkle the veal cubes with salt and a few grindings of pepper. Over medium heat in a 10- or 12-inch skillet, melt the butter. When the foam subsides, add the onions and cook them 6 to 8 minutes, or until translucent.
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2. Stir in the veal cubes and sprinkle the flour and caraway seeds over them. Stir again to coat the veal evenly with the mixture. Cover tightly and cook over very low heat for 10 minutes, shaking the pan every now and then to keep the veal from sticking.
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3. Stir in the stock, bring to a boil and reduce the heat to low. Add the mushrooms, cover and simmer for 1 hour, or until the veal is tender.
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4. Add more stock by the tablespoon if the veal seems too dry or the stock too thick. Taste for seasoning and serve. Veal ragout is traditionally served with buttered noodles.
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