|All purpose flour||2 Tablespoon|
|Boneless veal shoulder||1 1⁄4 Pound, cut into 1-inch cubes|
|Margarine||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Diced shallots/Onion||1⁄4 Cup (4 tbs)|
|Dry white wine||2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)|
|Quartered mushrooms||1 Cup (16 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Instant chicken broth and seasoning mix||1 Ounce (1 Packet)|
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge veal cubes in seasoned flour, coating all sides.
In 2-quart saucepan heat margarine until bubbly and hot; add veal cubes and saute until lightly browned on all sides.
Add shallots (or onion) and any remaining flour mixture; saute until shallots for onion) are translucent.
Gradually stir in wine; stirring constantly, bring to a boil.
Add mushrooms, celery, carrot, and parsley and cook for 3 minutes.
Stir in water, broth mix, and bay leaf and return mixture to a boil.
Reduce heat, cover, and cook until veal is tender, 45 to 50 minutes; remove bay leaf before serving.