Veal stew with white sauce is one of the dishes of French cuisine. It turns out to be very tasty and satisfying. The meat literally melts in the mouth and gives true delight to gourmets.
It is necessary
- - 800 gr. veal shoulder;
- - 3 medium carrots;
- - 1 onion;
- - a bouquet of garni: half a head of garlic, a third of a celery stalk, a bay leaf, a couple of sprigs of thyme and parsley - these ingredients must be placed in a gauze bag or tied with a thread to make a bunch;
- - 1.5 liters of chicken broth;
- - 150 gr. onion sets;
- - 200 gr. fresh champignons;
- - 250 ml cream;
- - 3 yolks;
- - salt and ground black pepper;
- - 1-3 tsp lemon juice.
Instructions
Step 1
Cut the carrots into cubes, cut the onion in half, clean the garlic cloves. Put the meat, cut into medium pieces, in a saucepan with a thick bottom. Add carrots, onions and a bouquet of garni. Fill with chicken broth, bring to a boil and reduce heat. Simmer the stew for 1, 5 hours, add the peeled onion sets and simmer for another 30 minutes.
Step 2
Add mushrooms to the stew (if they are very large, they need to be cut into 2 or 4 parts). Simmer for another 20 minutes.
Step 3
We remove the bouquet of garni from the pan and filter the stew through a colander, preserving the broth (!).
Step 4
Return the broth in a saucepan to the fire, bring to a boil and filter through a sieve.
Step 5
Mix the yolks with cream, add to the broth, return to the fire again. Simmer for a few minutes to thicken the broth a little. Remove from heat, salt and pepper to taste, add lemon juice (1 to 3 teaspoons to taste). Put the meat with carrots, onions and mushrooms in a saucepan, mix and serve immediately.
