1-2 lbs. boneless veal
2-3 lg. onions
3-4 lg. potatoes
1 (16 oz.) can chicken broth
1 can cream of chicken soup

Dredge veal in flour and lightly brown in hot oil. Remove from skillet. Add potatoes (cut in 1/2" slices) to meat drippings and brown lightly. Remove and add onions (cut in 1/2" slices) and also lightly brown. In large bake proof dish layer meat, potatoes, onions. Blend together undiluted chicken soup and broth. Pour over layers. Cover. Bake at 350 degrees for 2 to 2 1/2 hours.