Sauteed meat challenge: #1 Sauteed veal w/ carrots Vichy

Dear Stephanie,

I've decided to challenge you on your own grounds: a traditional French dish. Not too complicated to make but very tasty. A sauteed veal with Vichy carrots.

In a medium to high heat big pan, sweat the onions until transparent in olive oil, then add square pieces of veal and fry until lightly golden.

Sprinkle with flour (to thicken the sauce) then add the veal stock until the meat is half covered in liquid. Add the sliced carrots and the "Bouquet garni". Add salt & pepper, cover and simmer for about an hour.

Add the double cream just before serving and enjoy with Sourdough bread.