1 1/2 lb. stew veal
Seasoned flour
4 tbsp. light oil
1 lg. onion, sliced
1 clove garlic, crushed
Cubed green pepper
2 c. beefamato juice
2 tbsp. lemon juice
1 1/2 tsp. curry powder
Sm. fresh mushrooms
1 tbsp. cornstarch
1/4 c. water

Cut veal into serving pieces, dredge in seasoned flour and brown meat in oil in heavy pot or pressure cooker. Add onion and cook until limp. Add garlic and green pepper. After a few minutes, add combined beefamato juice, lemon juice and curry powder. Bring to boil and cook until meat is tender, 40-45 minutes (or pressure cook for 15 minutes). Let stem return to down. If serving then, add mushrooms and cook until tender. Thicken with cornstarch and water paste. Serve on bed of rice or noodles.