Veal Marengo

Ingredients

• 2 ½ pounds Veal Shoulder, trimmed and cut in 2-inch pieces
• Salt and Black Pepper as needed
• ½ cup Olive Oil or Grapeseed oil as needed
• 8 ounces White Button Mushrooms, coarsely chopped
• 12 to 15 Pearl Onions, peeled
• 4 tablespoons Unsalted Butter
• 1 ½ tablespoons Flour
• 1 cup Veal stock or Beef stock
• 1 cup Dry White Wine
• 2 large Tomatoes, peeled, seeded and diced
• 2 Garlic Cloves, minced
• 3 Shallots, minced
• 3 sprigs Parsley
• 1 large pinch fresh Thyme leaves
• 3 Bay Leaves
• Parsley, chopped as needed for garnish