2 tbsp. olive oil
1/2 lb. sm. fresh mushrooms
2 lbs. stewing veal, cut into cubes
1/2 c. onion, chopped
2 cloves garlic, minced
1/2 c. veal or chicken stock (can be canned)
1/2 c. white wine
1 tsp. fresh rosemary leaves
1/2 tsp. dried thyme
3 tbsp. Dijon mustard
3 tbsp. heavy cream
1 1/2 tbsp. drained capers
Salt and pepper to taste
2 tbsp. fresh parsley, minced

Heat oil in heavy casserole. Brown mushrooms on high heat, remove. Brown veal lightly. Stir in onion and garlic. Saute a few minutes. Add stock, wine, rosemary, thyme and the mushrooms.

Cook over LOW HEAT until veal is tender (about 1 1/2 hours). Mix mustard and cream together. Stir in and cook, uncovered, about 10 minutes or until slightly thickened.

Stir in capers. Season with salt and pepper. Cook a few minutes. Place in serving dish and sprinkle with parsley. Serves 4-6.