Veal in Wine

Ingredients
1kg stewing veal, or veal steaks (ask your butcher)
flour
1 large onion
1 clove garlic
60g butter
¾ cup dry white wine (or red)
220g can tomato paste
chicken stock cube
2 cups water
salt and pepper
560g white-skinned potatoes, peeled, cut into 1.3cm pieces
½ cup whipping cream

Instructions
Cut veal into 2.5cm cubes, toss in seasoned flour with salt and pepper.
Chop onion, crush garlic and sauté them in melted butter, until onion is transparent.
Add veal and brown well.
Stir in wine, tomato paste, crumbled stock cube and water.
Season with salt and pepper.
Cover, simmer 1 hour or until meat is tender.
Serve with hot noodles or rice.

Compliments of your friendly Independent Butcher shop