Servings: 4
Preparation: 15 minutes
Cooking: 75 minutes
Ingredients
- 1 kg (2 lb) veal stew cubes
- 1 onion, thinly sliced
- 2 celery stalks, finely diced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 2 cloves
- 4 thyme sprigs
- 125 ml (½ cup) white wine
- 2 l (8 cups) low-sodium chicken broth
- 60 ml (4 tbsp) butter
- 45 ml (3 tbsp) flour
- 125 ml (½ cup) 35% cream
- 1 egg, yolk
- 1 lemon, juice
- 500 ml (2 cups) button mushrooms, quartered
- Salt and pepper to taste
Preparation
- In a saucepan, combine the meat, onion, celery, carrots, garlic, cloves, thyme, white wine, broth and cook over low heat for 1 hour.
- Strain the mixture to separate the liquid from the meat and vegetables. Remove the cloves and thyme sprigs.
- In the saucepan, melt the butter then add the flour and cook for 2 minutes, stirring with a spatula.
- Gradually add the recovered broth, it will thicken.
- Add the cream, egg yolk and lemon juice. Check the seasoning.
- When the mixture is smooth, add the meat and vegetables, mushrooms and cook over low heat for 10 minutes. Check the seasoning.
- Serve with rice.
