3 tbsp. olive oil
1 1/2 lbs. 2" veal cubes
1 onion, chopped
1 garlic clove, crushed
1 tbsp. flour
2 c. chicken or veal stock
3 lg. tomatoes, peeled, seeded & chopped
Juice of 1/2 lemon
Pinch of oregano
Salt
Pepper
12 whole mushrooms
Chopped parsley
Croutons, sauteed in butter

In a heavy skillet in olive oil, brown veal cubes. Drain the cubes and put them into a braising kettle. In the fat remaining in the skillet, brown lightly the onion and garlic. Stir in flour, stock, tomatoes, lemon juice, oregano, salt and pepper. Cook and stir this sauce for a moment and pour it over the veal. Cover the kettle and simmer the mixture slowly for 1 hour.

In a saucepan saute in butter the mushrooms for 3 to 4 minutes and add them to the kettle. Cook the stew 1/2 hour more, until the meat is tender. Turn the stew into a serving dish, sprinkle with the parsley and garnish it with the croutons. Serve the stew with fluffy rice or baked potatoes. Yield: 6 servings.