Stew Recipe serve 6
Step 1: Cut
the veal into 2-inch cubes. Stick the onion with a clove. Tie together
the celery, thyme, bay and parsley.
Step 2: Melt 3 tablespoons
of butter with oil in a dutch oven or casserole. Add the veal. Brown
on all sides.
Step 3: Add the carrots,
onion, herbs and salt. Add water to cover the meat.
Step 4: Cook over
high heat and bring to a boil. Reduce the heat, cover and simmer for
Step 5: Peel the white
pearl onions. Clean the mushrooms and cut them into quarters. Melt 3
tablespoons of butter in a skillet. Add the mushrooms, salt and pepper.
Sauté until lightly browned.
Step 6: Remove the
mushrooms. Add 2 tablespoons of butter in the skillet, add the onions
and sauté for 1 or 2 minutes. Return the mushrooms to the skillet
and keep warm.
Step 7: Combine the
egg yolks with the cream and half of the lemon juice in a bowl.
Step 8: Remove the
meat, the mushrooms and onions and place them in a serving dish.
Step 9: Pour the cream
with the egg-yolk in the meat juice in the casserole. Cook over very
low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice,
salt and pepper if needed.
Step 10: Pour the
sauce over the meat in the dish.
Veal stew is usually served with rice.
Wine suggestion: red
Bordeaux Supérieur or Graves, red Loire, Chablis, Vouvray (French