Ingredients:
Veal-800g
cebolla - 2 uds.
zanahorias - 2 uds.
Chopped tomatoes-150g
Fresh mushrooms-300g
Sunflower oil-4 tablespoons
Freshly ground pepper-to taste
Salt to taste
bouquet garni
Dry red wine-500 ml
Beef broth-250 ml
2 tablespoons butter
Wheat flour-2 tablespoons

Preparation method:
Prepare the meat, cut it into small portions and dry it with a paper towel.
Add 1-2 tablespoons of sunflower oil in a pan, heat it well and place the pieces of meat.
It is important that the fire is strong and that there is distance between the pieces of meat. That way they will be fried, they will not be cooked. And the meat will be juicy inside.
When the meat is roasted on all sides, pass it to a dish that can continue to be used in the oven.
Season the meat with a little salt and pepper and set aside a moment.
Cut the onions and carrots into small slices and fry them in the same pan where you 've cooked the meat before.
Pass the roasted vegetables to the meat and pour 400 ml of wine into the pan and de-glaze. Heat the wine, combining it with the remaining fat in the pan.
Pour the mixture into the pan. Add the meat broth, chopped tomatoes and bouquet garni.
Put the saucepan on strong heat, bring to the boil and stir all the ingredients. Next, place the saucepan in the oven. There the meat will cook at 170 ° C for 2 hours.
Once the indicated time has elapsed, remove the pot from the oven. Put the meat and carrots in a separate bowl and strain the sauce in which they were cooked. Add 100 ml of wine to the sauce. This will make the color more intense.
Now we go with the mushrooms. Cut the clean mushrooms into 4 pieces, dry them with a paper towel if necessary. Fry them in hot vegetable oil until golden brown. Place the mushrooms with the meat and carrots.
Then you have to thicken the sauce. In a separate bowl, melt the butter over low heat, add the flour, mix well and fry lightly.
Pour the sauce into the saucepan and, without stopping stirring, simmer. The sauce should thicken slightly and stir will help undo any lumps that form.
Put the meat with the carrots, onions and mushrooms in a saucepan and pour the sauce on top. Cover it with a lid and put it for another 20-30 minutes in an oven heated to 170 °C.
As an accompaniment, prepare cooked potatoes or, better yet, pick up a fresh crisp baguette: you can break it into pieces and wet it in the sauce. Bon Appetite!