Peel and thinly slice all the vegetables, then set aside.

Season the veal pieces with salt and pepper. Brown them well in a Dutch oven with 2 tablespoons butter (30 g).

Remove the veal from the pot and set aside. Add the vegetables (except the mushrooms) to the pot and sauté them in the meat drippings.

Deglaze the vegetables with the white wine and let it reduce until almost evaporated.

Return the veal to the pot, add a pinch of salt, and pour in enough water to cover the meat by about 3/4 inch (2 cm).

Add the bouquet garni, cover, and simmer over low heat for about 1 hour and 40 minutes.

About 10 minutes before the end of cooking, sauté the mushrooms in a skillet with a small amount of butter, then add them to the pot.

Stir in the sour cream or crème fraîche.

Add the beurre manié (a paste of butter and flour) and mix well until the sauce thickens.

Remove from heat, add the parsley, season with pepper, and stir.

Serve with rice and a green salad.