1 1/2 lb (675 g) cubed veal shoulder

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) olive oil

1 large onion, minced

1 lb (454 g) white mushrooms, halved

2 tablespoons (30 ml) flour

1/4 cup (60 ml) cognac

1 cup (250 ml) chicken broth

3/4 cup (180 ml) sour cream

1/4 cup (60 ml) chopped flat-leaf parsley

Salt and pepper

In a large Dutch oven over medium-high heat, brown the meat in the butter and oil. Season with salt and pepper. Transfer the meat to a plate.

In the same Dutch oven, brown the onion and mushrooms over medium heat. Add more oil if necessary. Season with salt and pepper. Dust with flour while stirring. Add the cognac and broth and bring to a boil, stirring constantly. Return the meat to the pot. Cover, reduce the heat and simmer gently for about 90 minutes. Uncover and simmer for another 30 minutes or until the meat is fork-tender.

Add the sour cream and mix well. Adjust the seasoning. Sprinkle with parsley.

Serve on a bed of egg noodles.

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