• 3 lb veal stewing meat

  • flour

  • 1 large onion, finely sliced

  • 2 cloves garlic, finely chopped

  • 1/3 c olive oil

  • salt and pepper

  • 8 ripe tomatoes (1lb), peeled, seeded and finely chopped or 1 to 2 cans tinned

  • 1 1/2 c veal stock

  • 4 T tomato paste

  • 1 c white wine

  • 12 small onions

  • butter

  • 12 mushroom caps

  • butter and olive oil

  • lemon juice

  • chopped parsley

Julia Child's version is the one I grew up with. So I often add the following; orange zest or a 3 inch strip of peel, 1/2 t thyme, 1/2 t tarragon and I think she replaces the 1 c wine with 2 c vermouth!



  1. dredge the veal in flour
  2. sauté the large onion and garlic in oil in a heavy casserole
  3. add meat and brown well, add more oil if needed and season
  4. add stock, tomatoes, tomato paste and wine, deglaze the pan and bring to a boil
  5. reduce heat, cover and simmer for 1 1/2 hours


  • brown the small onions in butter until brown, reduce the heat, cover and cook until tender


  • sauté in butter and oil


  • once tender, remove the veal and reduce the sauce
  • add another chopped garlic clove, lemon juice, orange zest and parsley
  • return meat





James Beard's American Cookery