On a tablespoon of oil shortly fry pancetta cut into strips, add sliced onion and sauté briefly.
Add pressed garlic, mushrooms cut into fours and small onions, then with added Vegeta and pepper sauté on slow fire until the liquid evaporates. Remove from fire.
Cut baby beef into squares and then roll in flour. On the remaining heated oil fry the meat rolled in flour.
Pour with wine and cognac, add thyme, parsley and bay leaf tied with a string. Sauté the meat in a covered pan on slow fire for about 90 minutes, occasionally stirring and adding little water.
Add sautéed mushrooms and continue stirring it all together for another 10 minutes, and sprinkle with freshly chopped parsley.
Serve warm with mashed potatoes.
Pour hot water over the small onions and let stand shortly so that you may remove the scale more easily.