1 1/2 lb Veal, cut up for stewing
2 tb Butter or margarine
2 tb Flour
1 1/2 c  Beef bouillon
1 lg Tomato, sliced
3    Fresh mushrooms, sliced
1    Onion, minced
1    Bay leaf
1 tb Tomato paste
Salt and pepper, to taste

1. Brown veal in butter in heat resistant, non-metallic skillet on top of a
conventional surface unit. 2. Remove veal. Blend in flour. Gradually stir
in beef bouillon. 3. Add tomato, mushrooms, onion, bay leaf and tomato
paste to beef bouillon mixture. 4. Heat, uncovered, in e Oven 10
minutes or until mixture comes to a boil. 5. Season with salt and pepper,
to taste. Add browned veal. 6. Heat, uncovered, in Microwave Oven for 12
minutes or until veal is fork-tender. Serve with rice or noodles.