Ingredients:

2 lbs Veal Cubed 1000g
2 tablespoons vegetable oil 30ml
2 tablespoons butter 30ml
3 tablespoons flour 45ml
to taste: salt and flour
1 cup chicken broth 250ml
1 cup dry white wine 250ml
1 small bay leaf
¼ cup minced parsley 60ml
1 lb small white onions 500g
8 oz fresh mushrooms, sliced 250g

Instructions

Heat oil and butter in skillet at medium high and brown veal quickly.Remove veal and set aside.Sauté mushrooms, remove and set aside.Mix flour, salt and pepper into pan juices.Add chicken broth and wine.Cook at medium heat until mixture boils and thickens. Stir constantly.Add bay leaf and parsley.
Pour veal, mushrooms, and sauce into 2 ½ quart casserole dish.Cover and bake at 325ºF for 30 minutes.Add onions, cover and bake for 20 more minutes.Serve with buttered noodles.