3 lb. boneless veal shoulder or leg
Salt & pepper
4 tbsp. butter
2 tbsp. olive oil
1 tbsp. flour
1/2 pt. heavy cream
1/2 tsp. paprika
2 tbsp. chopped onion
1/2 lb. mushrooms, quartered
1 green pepper, cut into strips
1 red pepper, cut into strips

Cut veal into 1 1/2 inch cubes. Season generously with salt and pepper, rubbing seasoning well into meat.

Heat 2 tablespoons each butter and oil in skillet and saute meat, 4-6 pieces at a time, until lightly browned on all sides. Transfer meat to a casserole.

Add flour to fat remaining in pan and cook, stirring constantly until roux is smooth. Add cream and cook stirring, until well blended and slightly thickened. Season to taste with salt, pepper and paprika.

Melt remaining butter in saucepan and simmer onion until golden. Add mushrooms and peppers. Cook over low heat 5 minutes stirring frequently. Add mushroom-pepper to cream sauce. Pour over veal. Cover. Bake 1 hour at 325 degrees. Serve with rice. Serves 8.