1 lb. veal for stew, cut into 1" cubes
Flour
Salt
Paprika
9 prunes, stewed and pitted
Cooking spray
Olive oil
2 tbsp. cream
2 Herb-Ox chicken cubes
1 3/4 c. boiling water

Dredge veal in flour, salt and paprika. Brown in cooking spray and olive oil, combined, using a heavy skillet. While veal is browning, dissolve the chicken cubes in the boiling water. When veal has browned on both sides, pour in enough stock to almost cover the meat. Then reduce heat to simmer and cook, covered, for about 1 1/4 hours or until tender. Allow stock to thicken at end of cooking period. Turn off heat and add cream. Stir well. Serve over broad noodles with a few prunes on each plate. Serves 3 generously.