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Categories:
veal shoulder onions carrots lemon juice bouquet garni salt butter white pearl onions cremini mushrooms flour heavy cream egg yolk parsley flameproof casserole
Viewed: 46 - Published at: 4 years agoIngredients
- 1 1/2 lb (675g) boneless veal shoulder, cut into 2 in (5cm) pieces
- 2 onions, chopped
- 2 carrots, chopped
- 2 tbsp fresh lemon juice
- 1 bouquet garni (6 parsley stalks, 1 celery rib, 1 bay leaf, 5 black peppercorns, 3 fresh thyme sprigs, tied in cheesecloth)
- Salt and freshly ground black pepper
- 6 tbsp butter
- 16 white pearl onions, peeled
- 8 oz (225g) cremini mushrooms, quartered
- 2 tbsp all purpose flour
- 3 tbsp heavy cream
- 1 large egg yolk
- Chopped parsley, to garnish
- Large flameproof casserole
Method
- Combine the veal, onions, carrots, lemon juice, and bouquet garni in a flameproof casserole and season with salt and pepper.
- Add enough water to cover.
- Bring to a boil over medium heat.
- Reduce the heat to low and simmer about 1 hour, or until the meat is tender.
- Meanwhile, melt 2 tbsp of the butter in a frying pan over medium heat.
- Add the pearl onions and cook, stirring occasionally, about 5 minutes, until lightly browned.
- Add 2 tbsp of the remaining butter and the mushrooms.
- Cook, stirring occasionally, for 5 minutes, or until the mushrooms are tender.
- Strain the stew, reserving 2 1/4 cups of the cooking liquid.
- Add the meat and vegetables to the mushroom mixture and cover.
- Melt the remaining butter in a saucepan over medium-low heat.
- Whisk in the flour and cook for 1 minute.
- Whisk in the cooking liquid.
- Bring to a boil, whisking often.
- Whisk the cream and egg yolks in a bowl, and gradually whisk in 1 cup of the sauce.
- Return to the saucepan.
- Pour the sauce over the meat and heat without boiling, stirring gently.
- Sprinkle with the parsley and serve hot.
