Veal Tendrons in Cream and Tarragon Sauce

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 veal breast (3 1/2 to 4 pounds), cut into ribs, with each rib cut in half crosswise. (There should be about 8 pieces.)
• 2 onions (about 8 ounces), peeled and coarsely chopped
• 1 tablespoon flour
• 1 1/4 cups water
• 4 cloves garlic, peeled, crushed and coarsely chopped (about 1 tablespoon)
• 2 bay leaves and 5 to 6 sprigs of thyme tied together to make an herb bouquet or, if fresh thyme is not available, 1/2 teaspoon dry thyme
• 1 teaspoon salt
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried
• 1/4 teaspoon freshly ground black pepper

1. Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer.
2. Cook over high heat for about 10 minutes, turning to brown on all sides.
3. Remove the browned ribs to a plate.
4. Repeat with the remaining ribs, placing them on the plate after they are browned.
5. Remove all but 1 tablespoon of fat from the cooking pan and add the onion.
6. Cook 3 to 4 minutes, stirring constantly.
7. The onion should be wilted and mixed with the solidified meat juices loosened through stirring.
8. Add the flour and mix well.
9. Add the water and bring to a boil, stirring well.
10. Return the meat to the pan and add the garlic, herb bouquet and salt.
11. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour.
12. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce.
13. Discard the herb bouquet and add the cream.
14. Bring to a boil, stir in the tarragon and pepper and serve.

vegetable oil, unsalted butter, veal, onions, flour, water, garlic, bay leaves, salt, heavy cream, fresh tarragon, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1618 (may not work)