1/4 c. toasted almonds
2 cloves garlic, mashed
1 1/2 tbsp. cooking oil
1 lb. boneless veal shoulder or stew
2 tbsp. white wine
2/3 c. canned condensed beef broth

Saute garlic in some of the cooking oil. Remove to small cup. Add remaining oil to skillet and brown meat, a few pieces at a time. Then add wine and all but 1 tablespoon broth to all the veal. Add remaining broth to cup with garlic. Simmer meat covered until tender, about 25 minutes. Grind toasted almonds in blender, stir into garlic and broth in cup. When veal is tender, stir in almond mixture and cook, uncovered, 10 more minutes. Add salt and pepper, if desired. Serve over hot noodles.