|1/2 pounds boneless veal, cut into 1 1/2-inch chunks||4|
|Everyday Favourites cooking salt||1 tsp|
|Everyday Favourites ground black pepper||1/2 tsp|
|Olive oil||5 tbsps|
|Large yellow onions, finely chopped||2|
|Chicken stock||3 cups|
|Gourmet Classic red cooking wine||1 1/2 cups|
|Baby carrots||3/4 lbs|
|Finely chopped fresh thyme||2 tbsps|
|Finely chopped fresh rosemary||2 tbsps|
|Wild mushrooms, washed, dried, and cut into 1/4-inch slices||1 1/2 lbs|
|Garnish: finely chopped curly parsley||2 tsps|
- Preheat the oven to 350°F.
- Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole dish. Sauté the veal on all sides over medium-high heat until it is brown. With a slotted spoon, remove the veal to a platter and set aside.
- Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more.