2 lb. veal cubes (shoulder or shank)
3/4 c. flour mixed with 1 tsp. salt & 1/2 tsp. pepper
1/4 c. oil
1 (4 oz.) can sliced mushrooms, drained
2 sm. onions, thinly sliced
1 tsp. salt
1 tsp. sugar
1/2 tsp. leaf oregano
1 sm. clove garlic, minced
1 (14 1/2 oz.) can tomatoes

Roll veal cubes in seasoned flour and fry in hot oil until well browned. Drain and place into crock pot. Add all remaining ingredients. Stir together well. Cover and cook on low 6-8 hours. Serve over rice or fettucini.