Spring Veal Stew

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 1/2 to 2 pounds veal cubes, no side larger than 1 1/2 inches
• 1 sprig fresh tarragon, or 1/2 teaspoon dried tarragon
• 1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
• Salt and freshly ground black pepper
• 1/2 cup white wine or water
• 1 cup fresh shelled peas, snow peas or frozen peas

1. Put a 12-inch skillet over high heat, and a minute later add oil and butter.
2. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches).
3. Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
4. Add tarragon, onions and some salt and pepper.
5. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes.
6. Add liquid, stir, reduce heat to low, and cover.
7. Cook 30 to 40 minutes, or until the veal is tender.
8. Uncover, add peas and raise the heat to medium.
9. Cook about 5 minutes, until the peas are done.
10. Adjust seasoning, garnish if you like and serve.

extra virgin olive oil, butter, veal cubes, tarragon, onions, salt, white wine, peas

Taken from cooking.nytimes.com/recipes/10287 (may not work)