3-4 lbs. veal shoulder blade chops
2 medium onions, chopped
4-5 cloves garlic, diced
1 16 oz. bag frozen mixed vegetables
2 pkgs. white country gravy mix (makes 2 cups each pkg.)
1 14.5 oz. can chicken broth
26 oz. cold water
4 tbs. olive oil

1. Bone and trim veal shoulder blade chops. Cut into 1 1/2 inch chunks, cutting against the grain of the meat wherever possible.

2. With a whisk, mix the 2 packages of white country gravy mix with the 26 oz of cold water.

3. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

4. Brown the veal chunks, turning often, about 5-6 minutes.

5. Remove the veal from the skillet and drain off fat and oil. Set aside.

6. Heat 1 tablespoon olive oil in the skillet over medium-high heat, scraping any brown bits from the veal off the bottom.

7. Add the chopped onion and sauté for 1-2 minutes.

8. Add the diced garlic and sauté for 1 minute more.

9. Add the chicken broth. Stir to mix and turn the heat just slightly higher.

10. Return the veal chunks to the pan.

11. Whisk the country gravy mix and water once more to assure proper mixing, then add to the skillet.

12. Add the bag of frozen vegetables and stir to mix all ingredients well.

13. Briefly turn up the heat to just bring to a boil.

14. Cover the skillet, reduce heat to low, and allow to simmer for 1 hour, stirring once half way through the cooking.

Serve in bowls or deep plates with crusty hot bread and a green salad for a very hearty winter meal.

Serves 4-6

Submitted by: Tony