This is a very rich dish that you may want to save for Yom Tov although after you read the recipe, your mouth may begin to water and you may not be able to wait!

2 pounds veal stew

¼ cup flour

½ teaspoon pepper

3 tablespoons margarine

1 tablespoon olive oil

2 onions, chopped

2 stalks celery, chopped

1-1/4 cups white wine

2 cups tomato sauce

1 cup water

2 cinnamon sticks

1-1/4 pounds potatoes, peeled and chopped

½ cup nondairy creamer

Dredge veal in flour mixed with pepper.  Melt margarine and oil in a large Dutch oven over medium-high heat.  Add veal and sauté until brown on all sides.  Add onions and celery and continue to sauté an additional 5 minutes.  Add wine and bring to a boil.  Continue boiling until liquid is reduced by half – about 3 minutes.  Stir in tomato sauce, water and cinnamon sticks.  Bring to boil again; reduce heat, cover and simmer for 1 to 1-1/2 hours.  Stir in potatoes and nondairy creamer.  Cover and simmer for an additional hour, stirring often.  Add more water if necessary.

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

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