Peel the carrots.
Wash the peppers, deseed and dice. Clean the button mushrooms and cut into pieces.
Wash the chillies, deseed and cut into fine strips.
Peel and finely chop the onions and garlic.
Fry the button mushrooms in a hot pan in 2 tbsp oil until golden brown. Remove from the pan.
Deason the veal and chicken with salt and pepper. Fry in the hot pan until golden all over. Remove from the pan and allow to cool.
Cut the veal lengthways into 1cm thick slices.
Halve and thinly slice the carrots. Cook in a hot pan with the butter and sugar for 2-3 minutes.
Detach the bones of the chicken breasts and finely dice the meat. Wash the parsley, shake dry and finely chop.
Fry the peppers in a hot pan in the remaining oil until softened. Add the button mushrooms, chillies, garlic and onions and cook briefly. Sprinkle with the flour, stir for 1 minutes, then pour in the stock. Add the drained beans and simmer gently for 15 minutes, stirring occasionally. Add the carrots, meat and parsley and simmer for another 5 minutes. Stir in 4 tbsp sour cream and season with salt, lemon juice and pepper. Serve with the rest of the sour cream and bread.