Cut the veal into cubes of about 5cm and fry well in olive oil on all sides. Remove the meat and sauté the chopped onions in the oil until translucent. Add the paradeis pulp and fry briefly. Extinguish with the white wine. Add the bay leaves, parsley, thyme, mushrooms and olives.
Mix well. Add 2 tablespoons of flour and return the meat to the saucepan. Steam for 2 hours. Bring to the table hot. Serve with small polenta or potatoes made with chestnut flour or hominy.