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1
Heat 2 tablespoons butter or margarine and oil in heavy saucepan or Dutch oven over medium heat.
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2
Brown veal on all sides, in several batches, removing meat as it browns.
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3
Add onion and garlic to fat left in pan.
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4
Cook 1 minute.
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5
Sprinkle with flour. Cook 1 minute, stirring constantly.
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6
Return meat to pan.
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7
Add wine, chicken broth, tomato sauce, bay leaf and thyme.
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8
Cover.
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9
Bring to boiling.
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10
Lower heat.
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11
Simmer 1 hour or until meat is tender.
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12
Melt 3 tablespoons butter or margarine in skillet over medium heat. Saute mushrooms until tender, stirring or tossing occasionally. Remove from skillet; reserve.
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13
Melt 1 tablespoon butter or margarine in same skillet; add onion and saute until glazed a golden brown.
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14
Add mushrooms, onion and olives to veal five minutes before meat is cooked.
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15
Simmer 2 to 3 minutes.
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16
Transfer meat and vegetables to serving dish with slotted spoon.
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17
Keep warm.
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18
Bring sauce to boiling.
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19
Simmer 5 minutes, skimming fat as it comes to surface.
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20
Correct seasoning with salt and pepper.
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21
Strain sauce over meat and vegetables.
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22
Sprinkle with chopped parsley.
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23
Garnish with toast points, if desired.
