Ingrediants:
1/4 cup Gold Medal Flour
1 teaspoon salt
1/4 teaspoon pepper
1 pound boneless veal, cut into 1/2 inch cubes
1/4 cup shortening
1/2 cup sliced mushrooms
1/4 cup diced onion
1 cup tomato juice
1/2 cup water
Dash chervil or rosemary
1/2 bay leaf
3/4 cup dairy sour cream
1 cup diced celery
1 package (8 ounces) egg noodles
1 package (10 ounces) frozen broccoli spears

Mix flour, salt and pepper, coat meat. Melt shortening in large skillet; brown meat. Add mushrooms and onion; cook and stir until onion is tender. Add tomato juice, water and seasonings, heat to boiling. Reduce heat; simmer uncovered until meat is tender, about 25 minutes. Stir in sour cream and celery. Cover, simmer 15 minutes.

While meat mixture simmers, cook noodles as directed on package; drain. Cook broccoli as directed on package; drain.

Arrange noodles in ring on serving platter. pour veal mixture in center of ring; arrange broccoli around ring. Makes 6 servings.