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Veal and Potato Casserole

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1 pound boneless veal, cubed
5 tablespoons butter
4 medium potatoes, cubed
4 medium onions, coarsely chopped
1 small clove garlic, minced
˝ teaspoon salt
˝ teaspoon pepper
˝ teaspoon oregano
2 teaspoons minced parsley
1 can tomatoes
2 tablespoons cornstarch


Sauté veal in butter in skillet until brown. Add potatoes, onions, and garlic; brown lightly. Add seasonings, parsley and tomatoes. Blend cornstarch with 2 tablespoons 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.

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