1Saute veal in 3 tablespoons melted butter and 2 tablespoons vegetable oil in a large Dutch oven over medium heat until the veal is browned on all sides.
2Add chopped onion and minced garlic to the veal in the Dutch oven, and saute until the onion is golden brown, stirring constantly. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the wine; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
3Add the tomatoes, water, rosemary, sage, salt, and black pepper. Cover, reduce heat, and simmer for 55 minutes, stirring occasionally.
4Saute the sliced mushrooms in 1 tablespoon melted butter and 1 tablespoon oil in a large skillet over medium heat until the mushrooms are tender and the liquid evaporates. Add the sauteed mushrooms to the veal mixture and cook 5 minutes. Serve over rice, noodles, or mashed potatoes if desired.