1 lb. Veal Stew Meat, cut into ½” cubes
6 tsp. Flour seasoned with salt and Pepper
3 tsp. Butter
2 tsp. Canola Oil
1 C. Onions, coarsely chopped
3 cloves Garlic, minced or pressed
½ lb. mushrooms, sliced thin
½ C. Dry White Wine
½ C. Veal or Chicken Stock
½ C. Heavy Cream
1 tsp. minced Parsley

Coat the veal cubes with flour and shake off any excess flour. In a heavy skillet, heat oil and butter and fry the veal cubes till golden brown. With slotted spoon, move the fried cubes onto a warm platter. In the same skillet, sauté garlic, onions and mushrooms till they turn tender. Transfer onto the platter containing veal. Drain off excess oil from the skillet, add white wine and allow it to deglaze, scraping the remaining bits of veal, onion, garlic and mushrooms from the pan. Drop the plattered veal and vegetables back into the skillet and add stock or water. Cover and cook on low flame for 30 minutes till the veal becomes tender and the sauce has thickened. Before serving, add in cream and cook on low flame for about 5 minutes. Transfer hot onto a serving platter and garnish with minced parsley leaves.