|Veal||1 Pound, cut into 1 inch cubes (For Stew)|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Dill seed||1⁄4 Teaspoon|
|Pineapple||1⁄2 Medium, pared, cored and diced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon, dissolved in 1 tablespoon water|
|Cooked enriched rice||1 Cup (16 tbs)|
Brown veal cubes in a preheated nonstick skillet.
Transfer to a medium saucepan.
Add bouillon, parsley, dill seed, salt, and pepper.
Cover and simmer over low heat about 40 minutes or until veal is very tender.
Add water if necessary to keep veal barely covered.
Add pineapple and mushrooms; cover and simmer about 5 minutes or until mushrooms are cooked.
Add cornstarch and cook, stirring constantly, until thickened.
Serve over rice.