Classic French creamy veal stew with mushrooms

In a large pot or Dutch oven, cover the veal with cold water. Bring to a boil, then immediately drain the veal and rinse it under cold water. This step helps to remove impurities and keeps the sauce white.

Melt 20g of butter in the same pot over medium heat. Add the rinsed veal, chopped onion, and sliced carrots. Sauté for 5-7 minutes until the vegetables soften slightly and the veal begins to brown lightly.

Pour in the chicken or veal stock and add the bouquet garni. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 1 hour to 1 hour 15 minutes, or until the veal is very tender.

While the veal is simmering, melt the remaining 30g of butter in a separate saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to make a roux (do not let it brown). Gradually whisk in about 200ml of the hot cooking liquid from the veal stew until smooth and thickened. Set aside.

Remove the veal and vegetables from the pot with a slotted spoon and set aside. Strain the cooking liquid into a clean saucepan, discarding the bouquet garni. Add the mushrooms to the strained liquid and simmer for 5-7 minutes until tender.

Whisk the egg yolks and heavy cream together in a bowl. Gradually whisk in a ladleful of the hot mushroom cooking liquid into the cream mixture to temper it. Pour the tempered cream mixture back into the saucepan with the roux. Heat gently, stirring constantly, until the sauce thickens slightly (do not boil).

Return the veal, carrots, and mushrooms to the sauce. Season with salt and pepper to taste. Serve immediately, perhaps with some fluffy rice or boiled potatoes. Magnifique!