|Veal stew||8 Pound, cut in 1 to 1 1/2 -inch cubes|
|Salad oil||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms/1/2 pound fresh mushrooms, sliced||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Garlic||2 Clove (10 gm), minced or mashed|
|Coarsely chopped onion||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 Cup (16 tbs), sliced diagonally|
|Green peppers||2 Medium, seeded and cut in strips|
|Canned tomatoes||58 Ounce (Solid Packed, 2 Large Cans, 1 Pound 13 Ounce Each)|
|Dry red table wine||1 Cup (16 tbs)|
|Cornstarch/8 tablespoons flour||4 Tablespoon|
Season meat with salt and pepper, and brown in oil; remove.
Saute mushrooms and garlic in drippings for 5 minutes; add onion and celery and saute until onion is clear.
Stir in green pepper, tomatoes, wine, and browned meat.
Cover and simmer until meat is tender, about 1 1/2 hours.
Mix cornstarch with enough cold water to make a paste, and stir in.
Bring to a boil and cook, stirring, about 5 minutes until thickened.