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1
Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
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2
Heat olive oil in heavy Dutch oven or casserole.
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3
When it begins to smoke add layer of veal.
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4
Pieces should not touch each other.
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5
Brown over moderate heat, turning pieces so they brown evenly.
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6
When first batch is brown, remove and reserve.
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7
Add second batch and continue until brown.
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8
Add more oil if needed.
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9
Add mushrooms to pan and brown quickly.
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10
When juice subsides, remove mushrooms.
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11
Add onions to pan and stir in hot fat until golden brown on all sides.
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12
Remove from pan.
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13
Pour oil from pot leaving about 2 tablespoons.
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14
Return veal to pan and add butter.
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15
Stir over low heat until butter melts.
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16
Sprinkle veal with flour.
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17
Saute over moderate heat and stir with wooden spoon until flour is absorbed.
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18
Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes.
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19
Bring to boil.
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20
Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender.
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21
Add more wine and stock if needed.
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22
Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender.
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23
Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce.
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24
If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
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25
Turn into serving dish and top with minced parsley and toasted French bread.
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26
Boiled potatoes, green noodles or rice are optional garnishes.
