1 lb. boneless veal, cubed
5 tbsp. butter
4 medium potatoes, cubed
4 medium onions, coarsely chopped
1 small clove garlic, minced
½ tsp. salt
½ tsp. pepper
½ tsp. oregano
2 tsp. minced parsley
1 can tomatoes
2 tbsp. cornstarch

Saute veal in butter in skillet until brown. Add potatoes, onions, and garlic; brown lightly. Add seasonings, parsley and tomatoes. Blend cornstarch with 2 tbsp. cold water in small bowl. Add to skillet. Simmer for 5 minutes, stirring constantly. Pour into casserole. Bake, covered, at 325 degrees for 40 to 45 minutes until meat and vegetables are tender.