|Boneless veal||12 Ounce, cut into 1/2-inch cubes|
|Zucchini||5 Ounce (1 Medium One)|
|Minced onion||2 Tablespoon|
|Thyme leaves||1 1⁄4 Dash (Generous Dash)|
|Pepper||1 1⁄4 Dash (Generous Dash)|
|Beef broth||3 Cup (48 tbs)|
|Tomato paste||2 Tablespoon|
|Sliced celery||1 1⁄2 Cup (24 tbs), cut into 1/4 inch thick slices|
Heat nonstick skillet over high heat.
Cook veal until browned on all sides.
Remove veal and set aside.
Cut zucchini into 1/4-inch thick slices and cut each slice into quarters.
Add zucchini, onion, salt, thyme, and pepper to skillet in which veal was browned.
Cover and cook, stirring occasionally, until zucchini is tender-crisp.
In medium saucepan combine veal, broth, and tomato paste.
Bring to a boil; reduce heat and simmer until veal is tender, about 30 minutes.
During last 10 minutes, stir in celery and zucchini mixture.