Veal Stew With Mushrooms, Artichokes & Olives Recipe

• 2 1/2 lbs. boneless veal, cut in 1 1/2" chunks
• 1/2 c. seasoned flour
• 1/3 c. oil
• 8 ounce. mushrooms, sliced
• 2 c. chicken broth
• 1 pkg. frzn artichoke hearts
• 1 tbsp. lemon juice
• 1 teaspoon celery seed
• Grnd pepper
• 1/3 c. half and half
• 1/2 c. pitted ripe olives

1. Seasoned Flour: 1/2 c. flour, 1 1/2 tsp.
2. salt and 1 tsp.
3. pepper.
4. Coat meat with flour and brown in oil.
5. Reduce heat to medium low.
6. Drain off all but 1 Tbsp.
7. oil.
8. Add in mushrooms, cook 4 min.
9. Add in broth, bring to boil.
10. Return meat to pot, reduce heat.
11. Cover and simmer 1 hour.
12. Stir in artichoke hearts, lemon juice, celery seed, pepper and half and half.
13. Bring to boil.
14. Reduce heat.
15. If too thick add in more broth.
16. Cover and simmer 15 min.
17. Stir in olives.
18. Serves 6.

boneless veal, flour, oil, mushrooms, chicken broth, frzn artichoke, lemon juice, celery, pepper, olives

Taken from cookeatshare.com/recipes/veal-stew-with-mushrooms-artichokes-olives-54096 (may not work)