1 1/2 lb. veal round steak, cut into 1 inch cubes
Seasoned bread crumbs
2 lg. onions, chopped
1 c. sliced mushrooms
4-5 carrots, sliced
2 chicken bouillon cubes
1 1/2 c. boiling water
1/2 c. sweet Vermouth
2 tbsp. vegetable oil

Coat veal with bread crumbs and brown in oil. Remove to 2 or 3 quart casserole. Saute onions, carrots, mushrooms in skillet.

Dissolve bouillon cubes in water. Add vermouth and pour over semi- cooked vegetables. Pour mixture over veal. Bake 325 degrees for 1 hour in covered casserole. Serve over noodles, rice or mashed potatoes.