2 1/2 lb. Lean boneless veal, cut in 2-in. (5-cm) cubes
Salt and pepper
2 oz. Vegetable oil
4 fl. oz Clarified butter
12 oz.Onions, sliced fine
10 oz.Carrots, sliced fine
2 Garlic cloves, crushed
1 oz. Tomato paste
Flour 2 Tbsp.
6 fl. oz. Dry white wine
1 pt. Brown veal stock
1 Carrot stick, 4 in. (10 cm)
1 Leek, split, 4-in. (10-cm) piece
1 sprig Fresh thyme
1 Bay leaf 1
8 oz. Mushrooms, washed and quartered
1 lb. Tomatoes, diced
24 Pearl onions, boiled and peeled
1 tsp. Tarragon
Season the veal cubes with salt and pepper and dredge in flour.
Saute the veal in 1 fluid ounce (30 milliliters) oil and 1 fluid ounce (30 milliliter clarified butter, browning well on all sides. (You might do this in 2 batches). Remove the meat and set aside.
Add 2 fluid ounces (60 milliliters) butter and saute the onions, carrots garlic without coloring. Stir in the tomato paste and return the veal to the Sprinkle with the 2 tablespoons (30 milliliters) flour and cook to make a blond roux.
Add the wine, stock and bouquet garni to the pan; bring to a boil. Cover braise until the meat is tender, approximately 1 1/2 hours.
Saute the mushrooms until dry in the remaining oil and 1 ounce butter without browing. Add the tomatoes to the pan and saute over high heat for 3 minutes. Season with salt and pepper. Remove from the heat and reserve.
When the veal is tender, remove it from the pan with a slotted spoon and aside. Strain the sauce.
Return the veal to the sauce along with the mushrooms, tomatoes and pearl onions. Bring to a boil and simmer for 5 minutes. Adjust the seasonings.