In a pan heat up the butter. Add veal cubes, onion and fry for five minutes.
Add the mushrooms and Vegeta Beef Stock Powder and continue to braise for another 30 minutes. While cooking, keep adding small amounts of water.
When the meat softens, mix corn flour with 50 ml of water, pour into the dish and mix. Add wine and cooking cream. Continue cooking for 5 minutes.
Serve with roasted potato and decorate with parsley.
Enrich the meal by using dried edible bolete mushrooms, soaked in water for an hour prior to cooking.