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Veal Stew with Onions and Mushrooms
Ingredients:
3 lbs. veal, in cubes
1 onion, minced
2 carrots, diced
1 herb bouquet
Salt and pepper to taste
3 Tbs. butter
1 lb. mushrooms, minced
1/2 lb. pearl onions
2 Tbs. flour
1 egg yolk
1 c. light cream
3 lbs. veal, in cubes
1 onion, minced
2 carrots, diced
1 herb bouquet
Salt and pepper to taste
3 Tbs. butter
1 lb. mushrooms, minced
1/2 lb. pearl onions
2 Tbs. flour
1 egg yolk
1 c. light cream
Directions:
In a saucepan filled with lightly-salted boiling water. Blanch veal cubes 5 minutes. Drain. Rinse. Return to saucepan. Cover with cold water. Bring to a boil. Skim off scum. Add onion, carrots and seasonings. Over low heat, simmer 1 hour. Remove veal cubes from saucepan. set aside veal and cooking juices separately. In a skillet, melt 1 Tbs. butter. Saute mushrooms and pearl onions. Set aside. In same skillet, melt remaining butter. Sprinkle with flour, mixing well. Slowly fold in veal cooking juices. Add egg yolk and cream. with a whisk, stir until sauce thickens. Place veal cubes in sauce. Add vegetables. Simmer 5 minutes. Serve.
In a saucepan filled with lightly-salted boiling water. Blanch veal cubes 5 minutes. Drain. Rinse. Return to saucepan. Cover with cold water. Bring to a boil. Skim off scum. Add onion, carrots and seasonings. Over low heat, simmer 1 hour. Remove veal cubes from saucepan. set aside veal and cooking juices separately. In a skillet, melt 1 Tbs. butter. Saute mushrooms and pearl onions. Set aside. In same skillet, melt remaining butter. Sprinkle with flour, mixing well. Slowly fold in veal cooking juices. Add egg yolk and cream. with a whisk, stir until sauce thickens. Place veal cubes in sauce. Add vegetables. Simmer 5 minutes. Serve.
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