1 lb. veal stew meat, cut into 1 inch cubes
3/4 c. sliced onion
1/3 c. dry white wine
2 cloves garlic, minced
1 bay leaf
Salt, pepper to taste
1/2 tsp. thyme
2 c. crushed tomatoes
1/2 lb. sliced mushrooms
2 tbsp. parsley

Saute onions in olive oil for 5 minutes. Add veal cubes and brown all over. Add wine, garlic, bay leaf, salt, pepper, thyme and tomatoes. Cover and cook on low heat for 1 1/2 hours until tender. Add mushrooms for the last 10 minutes. Garnish with parsley. Good over egg noodles.