Veal stewed with mushrooms

Step-by-step cooking

1. Step 1:

   

   Peel the meat from the films and veins, rinse under running water, dry and cut across the fibers into small pieces.

2. Step 2:

   

   Melt 30 grams of butter in a saucepan and fry the veal on it until golden brown, then transfer the meat to a plate and wash the saucepan.

3. Step 3:

   

   We return the meat to a clean, dry saucepan, add a leek stalk, a peeled onion, carrots, garlic, bay leaf and cloves cut into several parts.

4. Step 4:

   

   Pour all the water (quite a lot to cover the vegetables and meat), add salt and pepper to taste and simmer the veal over low heat for 1.5 hours after boiling.

5. Step 5:

   

   While the veal is stewing, peel the small bulbs and cut them with thick feathers. Put the onion in the preheated butter (about 30 grams of butter) and fry until golden brown, add sugar and a little salt. Then pour the onion with boiled water (100 ml) and simmer for 15 minutes.

6. Step 6:

   

   Rinse the champignons thoroughly and fry in butter until excess moisture evaporates from them. Then add lemon juice to the mushrooms.

8. Step 7:

   

   Prepare the sauce: melt the butter (60 grams) in a saucepan and pour the flour into it. Fry the flour for 1-2 minutes, stirring constantly, then pour into a saucepan the broth in which the veal is stewed (about 500 ml). Mix thoroughly so that there are no flour lumps left in the sauce, then add sour cream, mix everything again, bring the sauce to a boil and remove from heat.

9. Step 8:

   

   After 1.5 hours, the meat is ready. It is necessary to extract onions, leeks, bay leaves and cloves from the broth. Add the cooked sauce and fried mushrooms to the meat, mix everything.

10. Step 9:

    

    Then put the ready-made onions in a saucepan with meat, mix everything again.

11. Step 10:

    

    Before serving the dish to the table, put the egg yolk in a saucepan and mix again.

12. Step 11:

    

    Veal stewed with mushrooms is ready! Bon appetit!