Veal Marengo

1 tbsp. olive oil
1½ lbs. veal for stew, cut into 1½” cubes
½ lb. small mushrooms
2 medium onions, chopped
2 garlics, minced
2 tbsp. flour
1 cup dry white wine
½ cup orange juice
¼ cup tomato paste
½ tsp. basil
½ tsp. thyme
¼ tsp. Tabasco® pepper sauce
1 chicken bouillon cube
Hot cooked rice or noodles

In large heavy saucepot or Dutch oven, heat oil; brown meat in 2 batches.
Remove; reserve. In same pot, cook mushrooms, onions and garlic 5 minutes
or until tender.

Return meat to pot; sprinkle with flour. Stir constantly; cook 3 minutes. Stir
in wine, orange juice, tomato paste, basil, thyme, Tabasco® and bouillon.
Cover; simmer 1 hour or until meat is tender; stir occasionally. Serve over
ice or noodles.

Makes 6 servings