This is a special treat.  Long, slow cooking makes the meat just melt in your mouth.

3 pounds veal stew meat

¼ cup flour

½ teaspoon pepper

2 tablespoons oil

2 (8 ounce) packages sliced mushrooms

1 (8 ounce) package, sliced Portobello mushrooms

1 cup nondairy creamer

1 cup red wine

Dredge the veal in flour and pepper.  Heat oil in a large Dutch oven over medium heat. Sauté  the veal until lightly browned.  Add mushrooms and continue to sauté until slightly softened.  Add wine and nondairy creamer and stir well.  Bring to a boil; reduce heat to simmer.  Cook, slightly uncovered, for about 2 hours or until meat is tender.  Serve over rice or egg noodles.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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