1 tbsp. olive oil
1 1/2 lb. veal for stew
1 1/2 c. chopped onion
2 cloves garlic
2 tbsp. flour
1 c. dry white wine
1/2 c. orange juice
1/4 c. tomato paste
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. Tabasco pepper sauce
1 chicken bouillon cube
1/2 c. mushrooms

In Dutch oven or large pot, heat over medium high heat, brown half the meat; remove; reserve. In same pot saute onion and garlic. Return meat, sprinkle with flour. Cook, stirring constantly 3 minutes. Stir in wine, orange juice and tomato paste, basil, thyme, Tabasco sauce and bouillon cube. Bring to boil.

Reduce heat. Simmer 1 hour or until the meat is tender. Stir occasionally to prevent sticking. Add mushrooms. Cover. Simmer 15 minutes longer. Serve over noodles or boiled potatoes. Makes four servings.