Veal Giardinere
(Serves 4 to 6)

Ingredients:
1 to 2 lbs. Veal, trimmed and cut into small cubes
All-purpose Flour, for dredging
1 to 2 Tbs. Olive Oil
Salt and Pepper to taste
2 Tbs. fresh Parsley, minced
2 Bay Leaves, minced
2 Carrots, peeled and sliced
4 stalks Celery, sliced
1 large Onion, sliced
2 cups Chicken Stock
1/2 lb. fresh Mushrooms, sautéed

Dredge veal cubes in flour. In a large skillet over medium heat, warm olive oil and brown the veal cubes in it. Place the browned veal in a covered baking dish. Season the veal with salt and pepper; add parsley, bay leaves, carrots, celery, and onions. Cover tightly and bake in a moderate 350-F degree oven for about 1 hour or until meat is tender. Meanwhile, sauté the mushrooms in a bit of olive oil. Add the chicken stock and about a quarter cup of cold water that has been thickened with several tablespoons of flour. Cook over medium heat until desired sauce consistency is attained. Pour over the baked veal mixture and toss to coat. Serve warm.