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2 1/2 lbs boneless veal shoulder, cut into 1 in cubes (veal stew meat) salt and black pepper flour (for dredging) 5 tablespoons butter (3 for meat, 2 for mushrooms) 1 -2 tablespoon vegetable oil (if needed) 1 1/4 cups semi-dry white wine [...]
Read the recipe at food.com