Brown cubed veal in butter.
Scoop into oven proof dish with a slotted spoon.
Sauté some shallots and one (yellow, orange or red) pepper in the butter.
Turn off the heat and gently mix into the vegetables: 1 tablespoon flour, 1 dl white wine, a few scoops of crème fraîche, thyme, salt and pepper.
Pour over the meat and cover.
Stew in preheated, 150 C oven for one hour.
Serve over rice, accompanied by a green salad.