3 lbs. cut up veal
1/2 c. mushrooms, sliced after removing stems
2 med. tomatoes, quartered
1 clove garlic
1/4 c. parsley clusters
1/2 c. flour
Salt to taste
Pepper
1/4 tsp. tarragon
1/2 tsp. rosemary
1/4 c. white wine

In a large skillet heat 1 tablespoon of butter and "saute" the veal until browned on all sides. In a blender, put all the other ingredients and mix at high speed for 40 seconds.

Put only the stems of the mushrooms into the blender. Pour onto the veal with the sliced mushrooms and cook on low for 1 hour, stirring occasionally. Instead of veal, one may use chicken. Serve with rice or mashed potatoes. Serves 4.