1 1/2 lb. veal
2 tbsp. butter
2 tbsp. flour
1 lg. tomato, sliced or 1 c. cooked tomatoes
1 sm. onion, chopped
3 fresh mushrooms, sliced or 1 (3 oz.) can mushrooms
1 tbsp. tomato paste or catsup
1 1/2 c. beef bouillon
1 bay leaf

Cut veal in cubes, veal round steak is good. Brown in butter and then remove meat from pan. Blend flour into juices then stir in tomato, onion, mushrooms, and tomato paste. Gradually stir in bouillon. Add bay leaf, bring to boil. Add browned meat and simmer until tender, about 45 minutes to 1 hour. Add liquid if necessary. Serve over wide, cooked noodles. Makes 4 servings.