Linda Kelley'S Italian Veal Stew - cooking recipe

Ingredients

1 lb. veal stew meat, cubed
1/4 c. oil
1 garlic clove, chopped
1 onion, cut up large
1 large can tomato sauce
2 frying peppers, sliced
1/2 lb. sliced mushrooms
1 tsp. parsley
1 tsp. oregano
salt and pepper
4 potatoes, cubed

Preparation

Trim fat from meat; rinse and put in a pot with oil, garlic and onion.
Let cook until meat is brown (about 20 minutes).
Mix the tomatoes with a cup of water and add to the stew.
Add parsley, salt, pepper, oregano, frying peppers and mushrooms. Cover and let cook until tender and meat is done.
Boil potato cubes in a pot of water until fork-soft.
Drain.
Serve potatoes and stew together.