Veal Stew With Fresh Peas

2 lb Cubed boneless veal shoulder
Salt and ground white pepper to taste
Paprika -- to taste
2 tb Butter
1 tb Vegetable oil
1 sm Onion -- finely chopped
1 md Tomato, peeled, seeded -- chopped
1 lg Carrot -- in 1/4-inch slices
1/8 ts Dried tarragon
3/4 c Dry white wine
1/2 c Shelled fresh peas
Chopped parsley -- for garnish

Sprinkle veal with salt, white pepper, and paprika. In a large skillet, heat butter with oil over medium heat and brown veal lightly on all sides. Add onion, tomato, carrot, tarragon, and wine. Bring to a boil, cover, reduce heat, and simmer until veal is very tender (about 1-1/2 hours).

Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are just tender. Salt to taste. Sprinkle with parsley and serve.

Serves 6.

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