Cube the veal and chop the onion.
Fry the carved meat on butter, add onion and sauté together for five minutes.
Add champignons cut into sheets and Vegeta, and continue sautéing, adding water occasionally for about 30 minutes.
When the meat gets soft, add wine, dilute the starch in some water and cooking cream.
Serve with potato fritters (röst) and garnish all with chopped parsley.
You can enrich the meal with dried edible bolete which you previously soaked.