2 tbsp. vegetable oil
2 tbsp. olive oil
3 lbs. shoulder of veal, cut into 1 inch cubes (salt and pepper)
2 tbsp. all purpose flour
2 tbsp. tomato paste
1 clove garlic, minced
1 c. dry white wine
1 c. chicken broth
1 bouquet garnish (2 sprigs parsley, 1 bay leaf and 1 celery leaf)
1 tsp. dried thyme leaves
2 tbsp. butter
20 sm. white onions (fresh or frozen), peeled
1/2 lb. mushrooms quartered
1 tbsp. chopped parsley

In heavy casserole or skillet, heat oils. Add a few pieces of veal at a time, without crowding. Brown well on all sides. Sprinkle with salt, pepper and flour. Stir and saute for a few minutes. Add tomato paste, garlic, wine, broth, bouquet garnish and thyme.

Bring to a boil 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. 6 servings.