5 tbsp. butter
2 tbsp. olive oil
2 lbs. veal, cubed
1/2 c. chopped onions
2 cloves garlic, crushed
1 c. sliced mushrooms
3 tbsp. tomato paste
1 c. condensed tomato soup
1/2 c. white wine
Cooked noodles

In large skillet heat butter and oil and in it saute veal cubes until they are brown on all sides. Push aside, add onions and garlic and saute. Add mushrooms and brown. Add tomato paste and stir well. Mix in tomato soup. Cover and simmer for 1 hour. Add wine and simmer 10 minutes more or until veal is very tender. Serve hot over noodles. Serves 6.