|Veal||1 1⁄2 Pound, cut up for stewing|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Tomato||1 Large, sliced|
|Thinly sliced mushrooms||1 Cup (16 tbs) (Use Fresh Ones)|
|Onion||1 , minced|
|Tomato paste||1 Tablespoon|
Brown veal in butter in a heat resistant, non-metallic skillet on top of a conventional surface unit.
Blend in flour.
Gradually stir in beef bouillon.
Add tomato, mushrooms, onion, bay leaf and tomato paste to beef bouillon mixture.
Heat, uncovered, on full power for 10 minutes or until mixture begins to bubble.
Season with salt and pepper, to taste.
Add browned veal.
Heat, uncovered, on simmer for 25 minutes or until veal is fork-tender.