|Thinly sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Boneless veal||1 1⁄2 Pound, cut into 1 inch cubes|
|Water||1 Cup (16 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Instant beef bouillon||2 Teaspoon|
|Tomato||1 Medium, cut into 8 wedges|
Combine mushrooms, onion and margarine in 2-quart casserole.
Microwave at HIGH (100%) until onion is tender, 5 to 7 minutes.
Stir in remaining ingredients except tomato wedges.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave until veal is tender, 20 to 25 minutes, stirring after half the cooking time.
Stir in tomato wedges; cover.
Microwave at MEDIUM-HIGH (70%) until tomatoes are tender, 6 to 8 minutes, stirring after half the cooking time.
Serve over noodles or rice, if desired.