Veal and mushroom casserole

In a large saucepan, brown veal in olive oil over high heat. When veal starts browning, reduce heat gradually to medium, then to low.

Add the mushrooms, cover and cook for 5 minutes. Season with salt and pepper and add veal stock. Cover.

Let simmer for 45 minutes, stirring occasionally, then remove lid for the last 15 minutes so that the sauce will reduce (allow longer if you'd like a thicker sauce) - the meat can be cooked a bit longer and the dish will still be good!