Creamy Veal (Print Version)
# Ingredients:
01 -
1 kg veal, good for slow cooking.
02 -
4 small onions.
03 -
1 leek, large.
04 -
10 large button mushrooms.
05 -
2 cloves (whole).
06 -
3 big carrots.
07 -
30 g butter.
08 -
1 egg yolk.
09 -
40 g wheat flour.
10 -
600 g reserved cooking broth.
11 -
2 tablespoons fresh cream.
12 -
2 tablespoons lemon juice.
13 -
Salt and pepper for seasoning.
14 -
A bundle of mixed herbs (bouquet garni).
15 -
Rice on the side.
# Instructions:
01 -
Put the veal in a pot, then cover it with cold water. Bring it to a boil and skim off any foam.
02 -
Toss in the herbs, halved carrots, five leek pieces, and onions (one with cloves stuck in). Add some pepper, cover partially, and gently simmer for 2 hours. Sprinkle with salt at the end.
03 -
Slice the mushrooms and let them cook in a non-stick pan.
04 -
Strain the broth, keeping 600 g of it. Set aside the veal and veggies. In a pan, whisk together butter, flour, and broth. Let it cook for 10 minutes.
05 -
Put the veal, cooked mushrooms, veggies, and sauce back into the pot. Keep it on low heat for 15 minutes until warmed through.
06 -
Stir together the egg yolk, cream, and lemon juice. Slowly mix it into the pot and heat for 2 minutes gently, without boiling.
# Notes:
01 -
Pairs best with rice as a side.
02 -
Works well on a stovetop or in a Thermomix.