Veal Saute with Apples

A hearty dish that works well this time of year.  I couldn't find stewing veal so I just used pork tenderloin and it worked quite well.  For the apple choose a tart variety.  From Food and Drink Autumn 1999.

2 tbsp olive oil
500 g stewing veal, cut in 1 inch dice
Salt and freshly ground pepper to taste
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped onions
2 cloves garlic, chopped
1/2 tsp cinnamon
1/2 tsp ground ginger
Pinch cayenne
1/3 cup alcoholic cider
1 cup chicken or veal stock
1 large apple, peeled and finely chopped
1 cup whipping cream
2 tbsp chopped parsley

1. Heat 1 tbsp olive oil in large skillet on medium high heat.  Add veal in batches, season with salt and pepper and brown on all sides, about 2 - 3 minutes per batch.  Remove veal.  Add more oil if needed.  Reduce heat to medium low and add carrots, celery and onions.  SAute, stirring occasionally, for 3 minutes.  Add garlic and saute until vegetables are very soft, about 2 minutes longer.
2. Stir in cinnamon, ginger and cayenne.  Add cider and stock and bring to boil.  Return meat to skillet, cover and simmer on low heat for 40 minutes or until veal is tender.  Remove meat and strain sauce back into skillet.  Add apples and cream and simmer until sauce has thickened slightly and apples are tender, about 5 minutes.  Return veal and adjust seasonings.  Sprinkle with parsley.

Serves 4