Veal With Rosemary - cooking recipe

Ingredients

2 lb. veal shoulder
2 medium onions, chopped
1 small can tomatoes
2 Tbsp. flour
1 tsp. chopped rosemary
4 Tbsp. olive oil
1/4 c. water
1 tsp. salt

Preparation

Cut the meat into cubes and lightly brown in hot oil, stirring frequently.
Add the onions and cook until golden.
Add tomatoes and seasonings.
Cover and simmer about 25 minutes.
Combine the flour and water and stir into the meat to thicken; stir.
Continue cooking until the meat is tender and the gravy thickened.
Serve over noodles or rice.
Yield:
4 servings.