| 1. |
In a large pan, heat the butter and brown the cubes of veal with the bacon and onions; season. Remove any surplus fat,
and add the maple syrup and pineapple pieces; allow to caramelize lightly.
|
| 2. |
Sprinkle with the four, stir, and pour in the beef stock, water, pineapple juice and vinegar, add the bouquet garni and
simmer over low heat for about 1 1/2 hours (add more water during the cooking and thicken the sauce with the cornstarch
dissolved in a little water, if necessary).
|
| 3. |
Just before serving saute the onions, celery and carrots in a little oil; place these over the veal and sprinkle with the chopped parsley.
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