2 veal rounds, cut
1 onion, sliced
1 bell pepper, sliced
1/2 c. flour
1/2 tsp. Tony Cachere's Creole seasoning
2 tsp. soy sauce
2 tsp. Worcestershire sauce
1 toe garlic, minced
1 tbsp. oil
1 tbsp. butter
2 tsp. beef bouillon dissolved in 4 c. boiling water
1 fresh tomato, seeded and chopped

Coat veal in mixture of flour and Creole seasoning. In large pan, heat butter and oil. Brown veal pieces. Remove from pan. In pan, saute onions, bell pepper, tomato and garlic. Add soy sauce and Worcestershire sauce. Stir. Add bouillon and water mixture. Stir. Return to pan. Cook over medium heat until mixture thickens.