2 Tbs. vegetable oil
2 Tbs. olive oil
3 lbs. shoulder of veal, cut into 1-inch cubes
Salt and pepper
2 Tbs. all-purpose flour
2 Tbs. tomato paste
1 clove garlic, minced
1 cup dry white wine
1 cup chicken broth
1 bouquet garni (2 sprigs parsley, 1 bay leaf, 1 celery leaf)
1 tsp. dried thyme leaves
2 Tbs. butter or margarine
20 small white onions, peeled
1/2 lb. mushrooms, quartered
1 Tbs. chopped parsley

Directions

In heavy casserole or skillet heat the oils. Add a few pieces of veal at a time, without crowding, and brown well on all sides. Sprinkle with salt, pepper and flour. Stir and saute for a few minutes.

Add tomato pasate, garlic, wine, broth, bouquet garni and thyme. Bring to boiling and simmer for 1 hour.

Meanwhile, melt butter in heavy saucepan. Add onions and saute until nicely browned. Stir in mushrooms and brown, adding more butter if necessary.

Add onions and mushrooms to casserole after 1 hour of simmering. Continue simmering for another 30 minutes. Transfer to serving platter and garnish with parsley.