Veal Stew - cooking recipe

Ingredients

3 Tbsp. butter
2 1/2 Tbsp. vegetable oil
1 lb. veal cubes
flour (spread on plate)
1/2 to 1 c. chopped onion
1 large clove garlic, chopped
1 1/2 c. white wine
2 (8 oz.) cans tomato sauce
pinch of fresh rosemary leaves or 1/2 tsp. dry
pinch of sage
2 Tbsp. fried parsley
salt to taste
freshly ground pepper
1/2 lb. mushrooms, cut into wedges

Preparation

Put 2 tablespoons of butter and 2 tablespoons of oil in a stockpot and turn on to medium-high heat.
Coat veal cubes with flour.
When butter foam subsides, add cubes.
Cook cubes until all sides are browned.
Transfer cubes to plate using slotted spoon. Turn heat to medium.
Add onion.
Cook until translucent and add garlic.
When softened, add 1 cup of wine.
Let boil a few seconds.
Return meat to pan.
Add tomato sauce, rosemary, sage, parsley, salt and pepper.
Adjust heat to a gentle simmer and cover pan.
Cook 1 hour and 15 minutes or more.
Turn from time to time until meat is tender.
While meat is cooking, prepared mushrooms.