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veal - Veal Giardinere

Source of Recipe

from Neetsey at debbiescountrycookin
veal - Veal Giardinere

1 to 2 pounds veal, trimmed and cut into small cubes
flour for dredging
1 to 2 Tablespoons Olive oil
salt and pepper to taste
2 Tablespoons freshly minced parsley
2 minced bay leaves
2 sliced carrots
4 sliced celery ribs
1 large sliced onion
1/2 pound fresh mushrooms
2 cups chicken stock
cold water
1 1/2 Tablespoons cornstarch

Dredge veal cubes in flour. In a large skillet over medium heat,
warm oil and brown the cubes in it. Place veal in a baking dish.
Mix salt, pepper, parsley, bay leaves, carrots, celery and onions
together and sprinkle over veal.
Cover tightly and bake in at 350 degrees F. for about 1 hour or
until the meat is tender.
Meanwhile, saute the mushrooms in a bit of olive oil.
Stir in the chicken stock.
Mix the cold water and cornstarch together.
Add to pan and cook until desired sauce consistency is acquired.
Pour over the baked veal mixture and toss to coat.
Makes 4 to 6 servings.