Braised veal meat
Description
Veal is cooked slowly, with a sauce made from egg yolks and cream
Instructions
- 1
Step 1
Slice the mushrooms into pieces and sprinkle with lemon juice. Chop 2 shallots, setting aside one teaspoonful for mushroom preparation. Peel 2 carrots, rinse, and cut into thin sticks (julienne).
- 2
Step 2
Prepare the veal: trim off all veins and skin, leaving only the tender meat. Cut into small pieces. Pour 4 tablespoons of olive oil into a large pot, heat it, then add the meat, salt, and pepper. Fry, stirring frequently, and remove the meat from the pot as soon as it turns brown.
- 3
Step 3
Pour 200 ml of dry white wine into the same pot over medium heat. Then add carrots and shallots, 1 bouquet garni, and 2 garlic cloves. Add the meat. Add enough water to cover the meat. Cover with a lid and simmer gently for at least one and a half hours.
- 4
Step 4
After this time, pour the contents of the pot through a sieve and return the liquid back to the pot. Place over medium heat. Remove the bouquet garni and garlic.
- 5
Step 5
Beat together 150 ml of cream, 3 egg yolks, 2 tablespoons of flour, juice of half a lemon, salt, and pepper. When the liquid from the veal comes to a boil, pour in this mixture and whisk. It should begin to thicken.
- 6
Step 6
Put the meat back, mix well, taste and leave to simmer gently.
- 7
Step 7
Heat 3 tablespoons of olive oil, add 1 teaspoon of shallot, salt, and pepper. Cook for one minute. Then add the mushrooms and cook, stirring constantly. Stop cooking as soon as they begin to release liquid.
- 8
Step 8
Place the mushrooms into the veal. The veal can be kept over low heat for a long time without any problems.
- 9
Step 9
Serve with rice or potatoes.