1 kg (2lb) stewing veal, or veal steaks
1 large onion
1 clove garlic
60 g (2 oz) butter
3/4 cup dry white wine (or red)
220 g (7 oz) can tomato paste
1 chicken stock cube
2 cups water
salt and pepper
1. Cut veal into 2.5 cm (1") cubes, toss in seasoned flour with salt and pepper, chop onion, crush garlic, saute in melted butter, until onion is transparent, add veal and brown well.
2. Stir in wine, tomato paste, cumbled stock cube and water, season with salt and pepper. Cover, simmer 1 hour or until meat is tender.
3. Serve with hot noodles or rice.