This is my very favorite dish!  Serves 8 to 10.

2 Tbsp vegetable oil
2 Tbsp olive oil
2 lb veal shoulder cut into 2″ pieces
Salt and pepper
2 Tbsp flour
2 cloves of garlic, minced
1 cup of dry white wine
1 cup of homemade chicken stock
Bouquet garni
2 Tbsp butter
25 to 30 small onions, peeled
1 Tbsp of sugar
1/2 lb of mushrooms
1/2 cup of cream and 1 egg yolk mixed
1 Tbsp chopped parsley

• In a heavy casserole or pan, heat the oils.
• Brown pieces of veal well on both sides, making sure they do not touch each other.
• Continue until all the veal is browned. Put it in a large casserole.
• Sprinkle with salt and pepper and the flour.
• Stir and saute for a few minutes.
• Add the garlic, wine, chicken stock, bouquet garni and bring to a gentle boil.
• Reduce heat and simmer gently for 1-½ hours.
• Meanwhile, melt 1 Tbsp of butter in saucepan and add the onions.
• After they are slightly brown, sprinkle them with the sugar and sauté a few more minutes.
• Add to the casserole.
• In the same saucepan melt another Tbsp of butter, add the mushrooms and cook until all the moisture has evaporated.
• Add to the casserole.
• After 1-½ hours make sure the meat is tender.
• With a slotted spoon gently remove the meat, mushrooms and onions on a serving platter.
• Reduce the remaining sauce in the casserole, if needed.
• Remove from the heat.
• Mix cream and egg yolk and add to sauce. Ladle some of it on top of the meat.
• Pour the rest in a bowl to pass around for extra.
• Garnish the platter with parsley and decorate with glazed carrots.
• Serve rice on the side.

Glazed carrots

• Cut lengthwise to have sticks about 3 inches long.
• Simmer in water for 5 minutes.
• Drain well.
• In a saucepan melt 2 Tbsp butter, add 2 Tbsp of granulated sugar and the carrots.
• Sauté for a few minutes.