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Veal with Herbs

4 lb. boneless veal, cubed
1/2 c. flour
1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper
1/2 c. margarine
1/2 c. onions, finely chopped
1/2 lb. fresh mushrooms, sliced
1/4 tsp. rosemary
1 Tbsp. chopped fresh parsley
2/3 c. white wine
1 tsp. sugar
2 c. canned tomatoes

Shake veal, flour, salt and pepper in a paper bag. Saving flour mixture, remove veal and brown in skillet with margarine. Remove veal and in same butter, brown onions and mushrooms. When onions are wilted, stir in remaining flour and rest of ingredients. Bring to a boil and add veal. Simmer, covered, for 45 minutes. Serve over noodles or rice.
Makes 10 servings

Source: http://www.aaronsrecipes.com 

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