Veal Bordelaise - cooking recipe

Ingredients

2 Tbsp. butter
2 1/2 c. celery, cut into 1-inch pieces
1 c. sliced mushrooms
1/2 c. veal or chicken stock
1/2 tsp. salt
1 (2 lb.) boneless veal roast
12 small white onions
6 medium carrots, cut in 1-inch pieces
1/2 c. dry white Bordeaux wine
1/8 tsp. freshly ground black pepper

Preparation

In a Dutch oven, heat the butter and brown the meat well on all sides.
Add the remaining ingredients.
Bring to a boil; cover and simmer for about 2 hours, until the meat is tender.
Cut the meat into thin slices.
Serve it surrounded by the vegetables and with the gravy on the side.