Continental Veal

• 3 tsp. soy sauce
• 2 lb. lean veal, cubed (washed and patted dry)
• 2 onions, diced
• 1 clove garlic, diced fine
• 1 c. water, stock or tomato juice
• 1/4 tsp. sugar
• 1/2 tsp. pepper
• 1 tsp. rosemary or marjoram
• 1/2 tsp. salt
• 2 small carrots, sliced thin
• 4 large peppers (green)
• 2 small cans mushrooms or 1/2 lb. fresh mushrooms
• 1 tsp. grated lemon rind
• extra water, stock or tomato juice as needed

1. Measure soy sauce into large skillet and brown veal in oil with onions and garlic, about 15 minutes.
2. Add 1 cup water, stock or tomato juice and the sugar, pepper and rosemary or marjoram. Add salt. Cover and cook until veal is tender.
3. Approximately 1 hour and 15 minutes before cooked, add carrots, green peppers and mushrooms.
4. Just before serving, stir in lemon rind.
5. Add extra water, stock or tomato juice as necessary during cooking.
6. Makes 4 servings.

soy sauce, lean veal, onions, clove garlic, water, sugar, pepper, rosemary, salt, carrots, peppers, mushrooms, lemon rind, extra water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592460 (may not work)