|Boneless veal shoulder||2 Pound|
|All purpose flour||1 1⁄3 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Minced onion||2⁄3 Cup (10.67 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Tomato paste||2⁄3 Cup (10.67 tbs)|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Sweet basil||1⁄2 Teaspoon|
|Bay leaf||1 , crushed|
|White pepper||1⁄2 Teaspoon|
|Sauterne||1⁄3 Cup (5.33 tbs)|
|Corn starch||1 Tablespoon|
Trim all fat and sinew from veal and cut into bite size pieces.
Mix the flour, salt and paprika and dredge the veal with it.
Melt shortening in saute pan and saute veal cubes until golden brown on all sides.
Add minced onion, canned tomatoes, tomato paste, chicken stock, basil, oregano, crushed bay leaf and white pepper; blend and simmer until veal is tender, about 45 minutes.
When the veal is done, add the Sauterne wine and blend in.
Dissolve the corn starch in a little water; blend in and simmer a few minutes to thicken the sauce.
This is especially good served over Polenta.