Ben'S Veal Stew

• 2 lb. veal stew, cut in 1 inch pieces
• 1/4 c. flour
• 1 tsp. salt
• 1/4 c. oil
• 1 (16 oz.) can pearl onions
• 1 can tomato sauce
• 1/2 c. sherry
• 1 tsp. parsley flakes
• 1/2 tsp. thyme
• 1/8 tsp. garlic powder
• 1/4 c. water
• 2 c. mushrooms
• 1/4 c. grated Parmesan cheese

1. Combine flour and salt; dredge meat. Reserve excess flour. Brown meat in oil in Dutch oven; pour off drippings. Drain onions and reserve 1/2 c. liquid. Mix tomato sauce, sherry, parsley, thyme and garlic powder; add to meat and mix. Cover tightly and cook slowly 1 1/2 hours or until meat is tender. Dissolve any remaining flour in onion liquid and use to thicken gravy. Stir in onions and mushrooms. Cook covered 15 minutes. Sprinkle with cheese, if desired.

veal stew, flour, salt, oil, pearl onions, tomato sauce, sherry, parsley flakes, thyme, garlic powder, water, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85013 (may not work)