Veal with pumpkin and mushrooms sauce

Season the meat with salt and pepper. Cook over high heat in the casserole with a teaspoon of oil. When browned, remove and set aside.

Sauté the mushrooms and onion. When they are done add the pumpkin and the meat. Add the wine and wait for the alcohol to evaporate.

Add the bay leaf and water covering the ingredients. When it comes to a boil, simmer for about one hour until the meat is tender.