1 medium onion, chopped
1 carrot, chopped
1/2 celiriac or 2 ribs of celery
3 tbs canola oil
bacon or butter for flavor (optional) 2 lbs boneless veal or beef, cubed 1 cup of chopped mushrooms
Bouquet garni-parsley, thyme and a bay leaf tied with string
1 tbs hungarian paprika
2 tomatoes, peeled and chopped 1/2 c dry white wine
1/2 c heavy cream
salt and pepper to taste
In a large pot, sautee the onions, carrots, celery and the mushrooms. Brown the meat with grease. Season with salt, pepper and paprika, add wine, stir and cook uncovered for 10-15 minutes. Combine meat and vegetables. Add the tomatoes, bouquet garni and half a cup water. Cover the pot and simmer for one hour and a half or until the meat is tender. Stir occasionally and add water if necessary so that the meat is half covered by liquid.
Remove the meat from the pot, puree the vegetables with blender. Stir in the cream. Let it reduce if the sauce is to thin. Adjust the seasoning and pour over the meat. Serve with spatzle, plain rice, mashed potatoes or crusty bread.