2 lb (1 kg) stewing veal cubes
3 tbsp (45 mL) all purpose flour
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) canola oil
6 slices uncooked bacon, chopped
2 large onions, chopped
4 cloves garlic, minced
1/2 cup (125 mL) 35% whipping cream
3 tbsp (45 mL) lemon juice
Chopped parsley (optional)
2 tbsp (30 mL) butter
1 lb (454 g) button mushrooms, quartered
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) veal or beef broth
In a large bowl, toss the veal with flour, salt and pepper to coat.
In a large shallow Dutch oven, heat oil over medium high heat. Brown veal in batches and remove to a plate. Reduce heat to medium. Stir in bacon, onions and garlic; cook, stirring for about 10 minutes or until softened.
Mushrooms: Meanwhile, in a skillet melt butter over medium high heat. Cook mushrooms, salt and pepper for about 10 minutes or until liquid evaporates. Add veal broth and bring to a simmer.
Add browned veal and any juices to the onion mixture along with mushroom mixture. Bring to a simmer and cook for about 1 1/2 hours or until veal is tender.
Stir in cream and lemon juice and return to a simmer. Cook for 10 minutes to heat through. Serve in shallow bowls garnished with parsley, if desired.