Creamy Veal Stew (Print Version)
# Ingredients:
01 -
2 tablespoons of fresh lemon juice.
02 -
2 whole cloves.
03 -
4 small onions.
04 -
1 egg yolk.
05 -
Roughly 10 large button mushrooms.
06 -
1 large leek.
07 -
About 1 kg of stewing veal meat.
08 -
Around 3 large carrots.
09 -
A bunch of herbs tied together (bouquet garni).
10 -
30 g of butter.
11 -
40 g of all-purpose flour.
12 -
600 g of reserved cooking broth.
13 -
A couple of tablespoons of heavy cream.
14 -
Salt and black pepper to taste.
15 -
White rice to serve on the side.
# Instructions:
01 -
Put the veal into a big pot and cover it with cold water. Boil gently, then skim off the foam that forms.
02 -
Throw in the carrots (cut in half), the leek (cut into five pieces), whole onions (one with cloves stuck into it), and the herb bundle. Sprinkle some black pepper. Let it gently bubble away for 2 hours with the lid on. Add salt when it's almost done.
03 -
Slice the mushrooms and cook them in a non-stick pan.
04 -
Take out the veggies and meat. Strain the broth and save 600 g of it. Using butter and flour, make the roux and stir in the reserved broth. Let it cook for 10 minutes.
05 -
Place the meat, veggies, mushrooms, and the sauce back into the pot. Warm everything up slowly for around 15 minutes.
06 -
Combine the egg yolk, lemon juice, and cream in a bowl. Stir it into the pot and mix very gently on low heat for 2 minutes.
# Notes:
01 -
Goes great with white rice.
02 -
You could prep this with a Thermomix or just stick to a traditional pot.