Tender cubes of veal in a spicy, herbed white wine and orange sauce with mushrooms, served over rice or noodles.

Veal Marengo

1 tablespoon olive or vegetable oil

1 1/2 pounds veal for stew, cut into 1 1/2-inch cubes

1/2 pound small mushrooms

2 medium onions, chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

1 cup dry white wine

1/2 cup orange juice

1/4 cup tomato paste

1/2 teaspoon dried basil leaves

1/2 teaspoon dried thyme leaves

1/4 teaspoon hot pepper sauce

1 teaspoon chicken base or bouillon granules

Hot cooked rice or noodles

1. In large heavy saucepan or Dutch oven, heat oil; brown meat in 2 batches. Remove; set aside.
2. In same pan cook mushrooms, onions and garlic for 5 minutes or until tender.
3. Return meat to pan; sprinkle with flour. Stir constantly; cook 3 minutes.
4. Stir in wine, orange juice, tomato paste, basil, thyme, hot sauce and chicken base. Cover; simmer 1 hour or until meat is tender; stirring occasionally.
5. Serve over hot cooked rice or noodles.

Makes 6 servings.