1 lb. lean veal, cut in 1/2 inch cubes
4 oz. diced onions
2 cloves garlic, minced
2 beef bouillon cubes
1 green pepper, diced
1 c. tomato juice
1 c. water
1/4 tsp. thyme
2 sm. bay leaves
1/2 c. orange juice
4 oz. sliced carrots
1/2 c. diced celery
1 c. cooked noodles or rice, optional

Combine veal, onion, garlic, bouillon cubes, green pepper, salt and pepper in nonstick electric skillet or nonstick pan and heat and stir until meat is brown. Add tomato juice, water, thyme, bay leaves and orange juice. Simmer until veal is tender (about 45 minutes), depending on cut of meat. When veal is tender add carrots and celery and continue cooking until carrots and celery are tender. Serve with rice or noodles.