My mom always called this "veal scalloppine" but I'm not sure that's the right term for this dish. Whatever you call it, it tastes great.
ITALIAN VEAL STEW
1 1/2 lb. veal stew (shoulder) meat, cubed & browned in a little olive oil
1 can (14 oz) whole peeled tomatoes, drained
1 can (28 oz) crushed tomatoes
Italian seasonings to taste (oregano & basil)
4 cloves garlic, minced
2 medium onions, chopped
1 cup baby bella mushrooms, whole or sliced
1 tsp capers (more if you really like them)
Simmer in a covered skillet for 1 hour. Serve over pasta. Serves 6.
Alternate methods: I cook mine in a 4-qt roaster oven set at 325 for 1 hour. OR you can put it in the crockpot for 4 hours.
Extra, extra: if you like a thicker stew, also add 1 8-oz can of tomato sauce.