Minnesota Veal Stew

• 4 lb. veal shoulder or breast, boned and cubed
• salt and pepper
• 1/4 c. oil
• 2 c. finely chopped onion
• 1 Tbsp. chopped garlic
• 1 tsp. saffron (optional)
• 1/4 c. flour
• 1/4 c. dry white wine
• 1 (28 oz.) can peeled tomatoes, chopped
• 1 c. chicken broth
• 2 tsp. rosemary
• buttered noodles or rice

1. Sprinkle veal with salt and pepper.
2. Heat oil in large Dutch oven.
3. Add veal and cook 20 minutes, stirring frequently until meat is browned.
4. Add onions, garlic and saffron.
5. Cook, stirring occasionally, about 5 minutes.
6. Sprinkle with flour.
7. Stir to coat meat evenly.
8. Add wine, tomatoes, broth, rosemary and salt and pepper to taste.
9. Cover and bake at 375u0b0 for 1 hour.
10. Serve over noodles or rice.
11. Serves 8.

veal shoulder, salt, oil, onion, garlic, saffron, flour, white wine, tomatoes, chicken broth, rosemary, buttered noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164948 (may not work)