Wash all mushrooms well. Toss meat with cake flour.
Melt the butter in a pan, add onions, shallots and garlic, stir and cook until transparent.
Increase the heat, add veal and stir until slightly brown on all sides. Whisk in the white wine and cook until the liquid thickens. Slowly stir in stock, paprika, thyme, bay leaf and rosemary. Cook until the meat is tender (approximately 45-60 minutes).
Add the mushrooms and cook until tender. Finish with cream, salt, pepper and lemon juice.
Garnish with fresh, chopped parsley