For 4 people
For 4 people
Cut the meat into pieces, keeping the fat.
Place the pieces in a casserole dish and stir until golden brown.
Remove the meat and add the flour to make a roux, then gradually pour in the wine.
Top up with water to make a sauce.
Add the veal stock and mix everything together.
Season then return the meat to the casserole dish with the resulting sauce.
Let it cook for 40 minutes, then add the mushrooms 5 minutes before serving.
Serve.
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