Veal, cubed for stew, lean
(cut into 1-1/2-inch pieces (4cm))
All-purpose white flour
(or substituted with corn flour)
(halved and sliced)
In a large skillet, heat half of the oil over medium-high heat. Golden meat and transfer to a clean bowl.
Reduce heat to medium. Heat remaining oil in a skillet; add onion and golden it about 3-4 minutes. Add veal, pepper, herbes de provence and salt. Pour 2 cups of warm water or stock and stir into the skillet. Increase heat to medium-high while stirring then bring to a simmer for about 40 minutes.
Add yogurt and simmer another 20 minutes or until veal is soft enough.
Optional to add some mushrooms to the sauce for taste!