2 oz. corn or olive oil
1 med. yellow onion, chopped
4 oz. sweet vermouth
8 oz. water
12 oz. veal cutlets, cut into 1 inch squares, or smaller
1/4 tsp. thyme
1/2 tsp. black pepper
Salt to taste
1 lb. tomatoes, chopped
10 oz. mushrooms, sliced
1 lb. linguine pasta

Use skillet large enough to hold all ingredients except pasta. Place in oil, onion, 2 ounces vermouth, 4 ounces water and cook 10 minutes over medium-high heat. Stir frequently. Add veal, remaining vermouth, thyme, pepper, and salt. Cook for 5 minutes over medium-high heat, stirring frequently. Add the tomatoes and remaining water. Cook about 3-5 minutes, then reduce heat to medium. Cook 15 minutes, then add the mushrooms. Cook another 5 minutes. remove and serve over cooked linguine. Makes 4-6 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.