Country Style Veal
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|Instant beef bouillon granules||1 1⁄2 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Dried marjoram leaves||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Veal round steak||1 1⁄2 Pound, cut into serving-size pieces|
|Onion||1 Medium, halved and thinly sliced|
|Whole fresh mushrooms||8 Ounce|
|Tomatoes||2 , peeled, seeded and cut into chunks|
Mix flour, water, wine, bouillon granules, basil, thyme, marjoram, salt, pepper and garlic powder in small mixing bowl.
Heat Oil in large skillet.
Fry over medium-high heat until no longer pink.
Remove veal from skillet; set aside.
Add onion to drippings in skillet.
Saute over moderate heat until tender.
Reduce heat to low.
Stir in remaining ingredients and the veal.
Add flour mixture.
Simmer, stirring once, 25 to 30 minutes, or until mushrooms are tender.
Remove and discard bay leaf.