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City "Chicken"

Submitted By : Mary Kolling
Serves : 4
Prep. Time : 1:40

2 lb. pork AND/OR veal tenderloin - cubed
1/2 cup all-purpose flour
1 Tbls. seasoned salt
1 1/2 tsp. black pepper
1/4 cup butter OR margarine
2 cups milk - low-fat okay
2 cups beef broth - low-fat okay
2 Tbls. Worcestershire sauce

-Thread meat cubes onto 4" bamboo skewers.
-Combine the flour, salt, and pepper on a plate; roll skewered meat in flour mixture; reserve leftover flour mixture.
-Brown all sides of meat in butter.
-Combine remaining ingredients with the leftover flour mixture; add to meat.
-Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.

NOTES : The gravy is great served over mashed potatoes.