4 tbsp. butter, divided
2 med. onions, diced
2 shallots, minced
2 lbs. veal leg or shoulder, cut into 1-inch pieces
1/2 c. flour
1/2 c. apple juice
1 (14 1/2 oz.) can chicken broth
4 sm. carrots, peeled and sliced thin
1 tsp. dried tarragon
2 tsp. Dijon style mustard
Salt and freshly ground pepper to taste

Melt 2 tablespoons butter in large Dutch oven over medium heat. Add onions and shallots, cook, stirring occasionally about 5 minutes until softened. Remove to plate.

Coat veal cubes with flour. Melt remaining 2 tablespoons butter in pan. Add veal in batches and saute each batch about 5 minutes or until browned on all sides. Add veal to plate of onions and shallots.

Pour apple juice into pan. Cook 1-2 minutes, scraping up any browned bits on bottom. Return veal and onions to pan, stir in chicken broth and carrots. Cook uncovered, stirring often, over medium-low heat, about 45 minutes or until veal is tender. Stir in tarragon and Dijon mustard. Season with salt and pepper and serve with noodles or rice. 4 servings.