SWEET & SOUR VEAL STEW
(adapted to be cooked at the top of the stove from a Panasonic recipe for MW)

2 lbs veal sliced without bones as for stew
2 chopped medium onions
2 bell peppers (red & green if available), sliced
1 cup chicken stock
1/4 cup brown sugar
2 tb lime juice or white vinegar
1 1/2 tsp salt
1 tsp dried mustard (I use MacCormick)
1/4 tsp ground pepper
1/4 cup white wine
2 tb arrowroot flour (maicena)

In a skillet or pot (caldero), combine veal, onions, pimentos, chicken stock, sugar, lime juice, salt, dry mustard and ground pepper. Cook at medium heat, covered, for approximately 45 minutes, or until the veal is soft (cooked). Mix the arrowroot with the wine or water, add to the veal mixture and cook, covered for an additional 5 to 6 minutes. The sauce of the stew will be delicious. Serve over white rice or over mashed potatoes.