Search by recipe or ingredient

Heat 2 tablespoons of the butter with the oil in a 4 -5 quart casserole and in brown the veal on all sides. Add the chopped onion and flour and brown lightly. Add the garlic, stock, wine and tomato paste. Season to taste and add bay leaf and thyme. Cover the casserole and simmer gently 1 hour. Meanwhile sauté the small onions in 4 tablespoons of the butter, sprinkle them with the sugar and cook until they are brown and glazed. Sauté the mushrooms in the remaining butter for 3 minutes. Peel and seed the tomatoes, quarter them and add them to the meat with the onions and mushrooms. Cook for 30 minutes longer. Serves 6