Cooking time: about 2 hours
ingredients
serves 6
2 pound 4 ounce stewing or pie veal, cubed
7 ounce bacon
1/2 cup butter
1/2 cup oil
1 large onion, sliced
1 garlic clove, chopped
salt
freshly ground black pepper
1 1/2 cups chicken stock
bouquet garni
12 small onions, peeled
7 ounce mushrooms, sliced
1 tablespoon flour
2 tablespoons lemon juice
1/2 cup thick cream or thickened yogurt
6 thick slices of white bread without crusts and cubed
1 teaspoon paprika
method
1. Melt 2 tablespoons butter with 2 tablespoons oil in a large heavy-bottomed pan over moderate heat.
2. Fry the bacon for 2 minutes until it begins to sweat. Fry the chopped onion and garlic, stirring for 5 minutes.
3. Add the veal and cook for 10 minutes over moderately high heat until set but not browned. Season lightly with salt and pepper.
4. Stir in the flour, until absorbed by the onions and cook briefly. Add the stock and bouquet garni, cover and simmer for 1 hour.
5. Add the peeled onions and simmer a further 30 minutes.
6. Meanwhile melt 2 tablespoons butter and 4 tablespoons oil in a frying-pan and fry the croutons until crisp and golden.
7. Sprinkle over the paprika. Remove and keep warm, then add 4 tablespoons butter and fry the mushrooms.
8. Fold the mushrooms and croutons into the veal, followed by the lemon juice and cream or yogurt. Check the seasonings.
