Tuscan Casseroled Veal (Tuscany)

Meat

Ingredients

Lean veal, cubed - 1 1/2 pounds

Flour

Tomato paste - 2 1/2 tbsps

Butter - 2-3

Olive oil - 4 tbsps

Garlic, crushed - 2 cloves

White wine - 1/2 cup

Salt and pepper

Parsley, finely chopped - 2-3 sprigs

Boiled peas or sauteed mushrooms (optional) 

Dredge the cubed veal with flour. Dilute the tomato paste with a  little warm water. Heat the butter and oil in a heavy casserole, and saute the garlic until brown. Discard the garlic and brown the veal. Moisten with wine and let it reduce over a moderate heat. Add the tomato paste, salt and pepper, lower the heat and continue and, if liked, a cupful of boiled peas or sauteed mushrooms.

Serves 4