2 tablespoons butter or olive oil
1 1/2 pounds veal stew meat in 1-inch chunks
4 heads Belgian endive
4 medium carrots, peeled and cut into 2-inch lengths
Salt and pepper to taste
1 cup chicken, beef or vegetable stock
2 tablespoons Dijon mustard
2 tablespoons fresh or sour cream
Chopped parsley for garnish

Put butter or oil in a large skillet and turn heat to high. When butter melts or oil is hot, add meat in one layer. Cook for about 5 minutes, or until veal is browned on one side. Stir once, then move veal to one side of pan. With heat on high, add whole endives in one layer and scatter carrots over all. Cook until endives brown on one side, 1 or 2 minutes. Turn and cook another minute, then sprinkle all with salt and pepper.

Add stock, stir, let it cook for a minute, then turn heat to very low and cover. Cook for about 30 minutes, stirring once, until tender. If necessary, turn heat to high until sauce thickens a bit. Taste and adjust seasoning, remove to a platter, pour sauce on top and garnish with parsley. Remove meat and vegetables to platter, blend mustard and cream and stir into sauce in pan until smooth. Pour over meat and vegetables. Garnish and serve.