|Olive oil||1 Tablespoon|
|Veal steaks||2 Pound, cut in 2 x 0.5 inch strips (Veal Cutlets)|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Small white onions||1 Pound, peeled|
|Parsley sprigs||12 , chopped|
|Small fresh mushrooms||1⁄2 Pound|
Heat olive oil and butter in a heavy skillet.
Add meat and brown on all sides.
Remove from skillet to a 1 1/4 quart casserole having a cover; set aside.
Stir a mixture of flour, salt, and pepper into drippings in skillet.
Add the broth gradually, blending thoroughly.
Bring rapidly to boiling, stirring constantly; cook 1 to 2 minutes; remove from heat.
Blend in wine, onions, and parsley.
Pour over veal in casserole; add bay leaf.
Cover and bake at 325Â°F about 1 hour, or until meat is tender.
Cook mushrooms in the 3 tablespoons butter about 5 minutes.
Add to casserole and bake about 15 minutes longer.