2 lg. onions
2 cloves garlic
1 sm. can tomato paste
3/4 c. dry white wine
2 lbs. veal cubes
1 can Campbell's beef broth
Butter, oil, flour

Chop onions and garlic; saute in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Salt the veal cubes; roll in flour in Baggie. Brown the veal cubes. Combine with onions and garlic in a large pot. Add 1/3 can tomato paste, 1/2 can beef broth and the wine. Mix it all up.

You may add more tomato paste and broth based on desired taste. Simmer for 1 hour, stirring occasionally. May be served over rice or noodles. Serves 4.