Ingredients // Vegetables

Veal Stew

  • Veal - 500g
  • broth - 1 liter
  • Onions - 1 Each
  • Carrots - 2 pieces
  • Garlic - 1 Thing (head)
  • mushrooms - 250 grams
  • Carnation- 2 pieces
  • egg yolk - 2 pieces
  • Sour cream - 180 milliliters
  • Lemon juice - 1 tbsp.Spoon
  • bouquet of herbs - 1 Thing (thyme, bay leaf, parsley)
  • Salt and pepper - - To taste

veal cut into large cubes, put in a large saucepan.Bulb clean, insert cloves into it.Add the onion to the veal in a pan.Carrots cut into several pieces, a head of garlic cut in half.Add to the pan.Tying herbs in bunch.Put a bunch of the pan.Fill the contents of the pan broth at room temperature.Cover with a lid, put over medium heat and cook for half an hour.After this time, add the mushrooms in the pan, salt and pepper.Cover with lid and cook for another half hour.The resulting broth filter.Onions, garlic and bouquet throw.Beef, carrots and mushrooms we shift into any dish, cover with a lid and a towel - not cool.Strained broth pour back into the pan.Mix the egg

yolks and cream.The resulting mixture was poured into hot broth.Beat whisk until smooth and heated on a slow fire, but not to bring to a boil.Remove the saucepan from the heat, in hot sauce put veal, carrots and mushrooms.This also add lemon juice.Mix and leave for 10 minutes under the lid.Served as a dish warm.Bon Appetit!

Servings: 5