Veal Viennese Recipe

• 1 pound veal for stew, cut into 1" cubes
• Flour
• Salt
• Paprika
• 9 prunes, stewed and pitted
• Cooking spray
• Extra virgin olive oil
• 2 tbsp. cream
• 2 Herb-Ox chicken cubes
• 1 3/4 c. boiling water

1. Dredge veal in flour, salt and paprika.
2. Brown in cooking spray and extra virgin olive oil, combined, using a heavy skillet.
3. While veal is browning, dissolve the chicken cubes in the boiling water.
4. When veal has browned on both sides, pour in sufficient stock to almost cover the meat.
5. Then reduce heat to simmer and cook, covered, for about 1 1/4 hrs or possibly till tender.
6. Allow stock to thicken at end of cooking period.
7. Turn off heat and add in cream.
8. Stir well.
9. Serve over broad noodles with a few prunes on each plate.
10. Serves 3 generously.

veal, flour, salt, paprika, prunes, cooking spray, extra virgin olive oil, cream, chicken, boiling water

Taken from cookeatshare.com/recipes/veal-viennese-23064 (may not work)