1. Cut 1 1/2 pounds veal into 2-inch cubes.
2. In a heavy skilled, brown the veal in 3 tablespoons olive oil.
3. Drain the cubes.
4. Put them in a braising kettle.
5. In the fat remaining in the skillet, brown lightly 1 onion, chopped and 1 clove garlic, crushed.
6. Stir in 1 tablespoon flour and add 2 cups chicken or veal stock.
7. Add 3 large ripe tomatoes, peeled, seeded and coarsely chopped, the juice of 1/2 lemon, a pinch of Orégano and salt and pepper to taste.
8. Cover the kettle.
9. Simmer the mixture slowly for 1 hour.
10. In a saucepan sauté in butter 12 whole mushrooms for 3 or 4 minutes.
11. Add them to the kettle.
12. Cook the stew 1/2 hour more, until the meat is tender.
13. Turn the stew into a serving dish.
14. Sprinkle it with chopped parsley and garnish it with triangular croutons sautéed in butter.
15. Serve the stew with fluffy rice or baked potatoes and a mixed green salad.

List of ingredients required:

• 1 1/2 pounds veal.
• 3 Tablespoons olive oil.
• 1 Onion, chopped.
• 1 Clove of garlic, crushed.
• 3 Large ripe tomatoes, peeled, seeded and coarsely chopped.
• Juice of 1/2 lemon.
• Pinch of Orégano.
• Butter.
• 12 Whole mushrooms.
• Chopped parsley.
• Triangular croutons.
• Fluffy rice or baked potatoes.
• Mixed green salad.