Blanquette De Veau (Creamy Veal Stew) - cooking recipe

Ingredients

3 1/2 tbsp butter
3 1/3 lb veal chuck, trimmed, cubed
10.5 oz button mushrooms, trimmed
2 None onions, chopped
2 None carrots, chopped
2 stalks celery, sliced
2 tbsp fresh thyme leaves
1 cup white wine
3 cups chicken stock
3/4 cup heavy cream
1 None large egg yolk
1/4 cup lemon juice

Preparation

Melt 1/2 the butter in a large saucepan over high heat. Working in batches, brown veal for 3-4 mins. Remove from pan and set aside.
Add remaining butter to pan. Saute mushrooms, onions, carrots, celery and thyme for 4-5 mins, until light golden brown. Add wine and simmer for 4-5 mins, until reduced by 1/2. Return veal to pan along with stock. Bring to a boil. Cover and reduce heat to low. Simmer, partially covered, for 1 hour, or until veal is tender and sauce reduced by 1/2.
Whisk cream, egg yolk and 1/2 cup cooking liquid until smooth. Reduce heat then gradually add to saucepan, stirring until thickened. Season to taste. Stir in lemon juice just before serving.