|Olive oil/Vegetable oil||1 Tablespoon|
|Veal for stew||1 1⁄2 Pound, cut into 1 1/2-inch cubes|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Dry white wine||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Pepper sauce||1⁄4 Teaspoon|
|Chicken bouillon cube||1 Ounce|
|Hot cooked rice/Hot cooked noodles||1 Cup (16 tbs)|
In large heavy saucepot or Dutch oven, heat oil; brown meat in 2 batches.
In same pot cook mushrooms, onions and garlic 5 minutes or until tender.
Return meat to pot; sprinkle with flour.
Sltir constantly; cook 3 minutes.
Stir in wine, orange juice, tomato paste, basil, thyme, Tabasco sauce and bouillon cube.
Cover; simmer 1 hour or until meat is tender; stir occasionally.