|Ground pepper||1 Dash|
|Veal||2 Pound, cubed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Beef broth||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Peas||1 Cup (16 tbs) (Drained)|
Mix flour, salt and pepper and rub into veal cubes.
Heat the butter in skillet and brown veal and onion.
Transfer to 2-quart casserole.
Heat broth in skillet and, after scraping brown crust from skillet, add to casserole.
Add celery, peas and rosemary to veal in casserole.
Cover and bake in a 350° F.oven for 1 1/2 to 2 hours.
Thicken gravy with additional flour if desired.