• 3 to 4 tablespoons flour
• 1 tablespoon salt
• 1½ tablespoons caraway seeds
• 1 teaspoon Hungarian paprika
• 3 pounds veal, cut into cubes
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 large onions, chopped fine
• 1 cup fresh mushrooms, thinly sliced
• 2 chicken bouillon cubes dissolved in ¼ cup water, or ½ cup chicken stock
• ¼ cup white wine

Presoak pot, top and bottom, in water for 15 minutes.

Mix the flour, salt, caraway seeds and paprika in a paper bag, add the veal cubes and shake.

Brown the veal cubes in a mixture of the butter and olive oil.

Remove from the pan the veal cubes, re-flour, and set aside, together with any remaining flour mixture.

In the same saucepan, saute the onions until golden brown.

Place the veal and the onions into the pot, add the mushrooms, dissolved bouillon cubes (or chicken stock) and white wine.

Place the covered pot in the oven.

Set temperature at 450 degrees.

Cook for 50 minutes, or until the veal is tender. Remove pot from the oven, pour off the liquid into a saucepan, heat, and thicken with the leftover seasoned flour.