1 lb. veal cutlets
1 can tomato soup
1 lg. can crushed tomatoes
1 can French style string beans
1 med. onion, chopped
1 clove garlic, minced
1 c. water
1/2 c. vegetable oil
Flour

Cut veal into short strips. In well-buttered 2-quart baking dish, add veal, crushed tomatoes, half of the soup, half of the water and all the garlic. Mix well. Begin baking in 375 degree oven.

In large frying pan, add oil and onion. Simmer until onion is soft. Add drained beans. Mix well. Push onion and beans to one side of pan. Tilt pan. Add enough flour to oil to make a thick paste. Add remainder of soup and water. Mix well. Simmer until thick. Add to baking dish. Stir well. Continue cooking for required time, 1 1/2 hours total time. Serve over egg noodles or rice.