3 lb. veal shoulder, cut into cubes
Oil
1 onion, chopped
1 clove garlic, chopped
1 glass white wine
1 c. bouillon (I use Swanson's)
1 c. chopped tomatoes
A couple of bay leaves
3/4 tsp. thyme
1 lb. sliced mushrooms
Some chopped fresh parsley

Saute veal cubes in oil until nice and brown. Drain oil. Add onion and garlic and saute. Add glass of wine and stir until well heated. Add bouillon and tomatoes, bay leaves and thyme. Add mushrooms. Cook in oven at 325-350 degrees for 1 1/2 hours. Spoon onto individual dinner plates and sprinkle with chopped parsley. Good over rice.