2 tablespoons vegetable oil
2 tablespoons olive oil
2-lb. veal shoulder, cut into 1-inch pieces
Salt and pepper
2 tablespoons flour
2 tablespoons tomato paste
1 clove garlic, put through a garlic press
1 cup dry white wine
1 can condensed chicken broth
1 bouquet garni:
3 sprigs parsley,
1 bay leaf,
1 celery leaf, tied together with cotton string
1 teaspoon thyme
2 tablespoons butter
20 small white onions (use frozen if you don’t want to peel them)
1 tablespoon sugar
1/2 LB mushrooms, whole if small, quartered if large
1 tomato, peeled, seeded, and cut into eighths
In a large, heavy casserole or sauté pan, heat the oils and add just enough meat
pieces so that they do not touch one another. Brown them well on all sides.
Remove them from the pan with a slotted spoon and continue until all remaining
veal is browned. Return veal to the pan. Sprinkle it with the flour, salt and
Stir and sauté for a few minutes, then add the tomato paste, garlic, wine,
chicken broth, bouquet garni, and thyme. Bring to a boil and simmer for 1 hour.
In the meantime, melt the butter in a heavy saucepan. Add onions and sprinkle
them with the sugar, sauté until nicely browned. Toss with the mushrooms, adding
more butter if necessary, and brown them.
Add the mushrooms and onions to the casserole after it simmered for an hour.
Continue simmering for 20 minutes. Add tomato and simmer 10 more minutes.
Remove bouquet garni and serve. Garnish with chopped parsley if you want.