INGREDIENTS
1/2 cup salad oil
4 lbs veal shoulder, cut in 1″ cubes
1 cup chopped onion
1 cup chopped celery
1 clove garlic, crushed
1 cup dry white wine
2 small cans tomato soup
2 bay leaves
1 tsp oregano
1/2 tsp rosemary
2 tsp salt
1/2 tsp pepper
1 lb mushrooms, sliced
2 Tbl lemon juice
1/4 cup butter
1 Tbl flour
chopped parsley
DIRECTIONS
Heat oil in Dutch oven. Add veal and sauce until brown. Remove veal and add onion, celery and garlic until golden. Stir in 1/2 cup wine, tomato sauce, bay leaves, oregano, rosemary, salt, and pepper, parsley and veal. Bring to boiling, reduce heat, simmer covered 1 1/2 hours. Remove bay leaf. Meanwhile toss mushrooms with lemon juice. In hot butter saute mushrooms. Add 1/2 cup wine and mushrooms to the veal along with flour dissolved in 2 Tbl water. Simmer covered 15 minutes. Sprinkle with chopped parsley and serve. Serves 8.