Ingredients
Meat and Broth
- 3.5 lb veal (shoulder, breast, neck, or shank-style cuts), cut into large cubes
- Salt, to taste
- Whole black peppercorns
- 2 cloves (whole, unpeeled)
- 1 bouquet garni (thyme, bay leaf, parsley tied together)
- 2 cups cooking broth (reserved from veal cooking)
Vegetables and Aromatics
- 3 carrots, peeled and cut in two
- 1 large onion, peeled and cut into quarters
- 1 leek (white part only)
- 2 garlic cloves
- 10-11 oz button mushrooms (about 3 cups sliced)
Sauce Ingredients
- 4 tbsp butter (½ stick)
- ½ cup all-purpose flour
- ¾ cup heavy cream (lightly whipped before using)
- 2 egg yolks
- 1 lemon (juice to taste)
- A splash of lemon juice (for mushrooms)
- Salt and pepper, to taste
- Fresh thyme (optional, for seasoning before serving)
- Butter and oil (for sautéing mushrooms)
Instructions
- Prepare the veal: Put the veal cubes into a large pot and cover them with cold water. Add the whole black peppercorns, cloves, and bouquet garni. This creates the flavorful base for the broth.
- Simmer and skim: Briefly bring the pot to a simmer and carefully skim off any foam that appears on the surface. If excessive foam develops, pour off the water in the first 10 minutes, rinse the meat briefly, and restart with fresh water to ensure a clearer broth, though this slightly reduces flavor.
- Add vegetables and cook: After skimming, add the carrots, onion, garlic cloves, and leek. Cover the pot and cook at a gentle simmer—not boiling—for 1½ to 2 hours, or until the veal is tender and the flavors meld.
- Sauté mushrooms: While the veal cooks, clean and quarter the mushrooms. In a pan, sauté them with a little butter and oil until cooked and lightly golden, then set them aside.
- Strain the stock and prepare vegetables: When the meat is tender, strain the stock and reserve 700 ml for the sauce. Keep the meat and vegetables, slicing the carrots and leek into smaller pieces for the final dish.
- Make roux: In a medium Dutch oven, melt 4 tbsp butter over medium heat. Add the flour and stir immediately, cooking for 1–2 minutes without browning to make a blond roux, which will thicken the sauce.
- Incorporate stock: Gradually add the lukewarm veal stock to the roux, stirring constantly to avoid lumps. Simmer the mixture over low heat for about 10 minutes until the sauce thickens slightly.
- Add meat and vegetables: Return the veal, sliced carrots, leek, and sautéed mushrooms back into the sauce. You can pause here if you want to prepare ahead and reheat later.
- Finish sauce with cream and egg yolk liaison: Just before serving, stir the lightly whipped cream into the sauce. For a richer texture, take a ladleful of the sauce cooled to below 65 °C (ideally 60–63 °C), whisk in the egg yolks smoothly, then gradually return this mixture to the pot while stirring constantly. Do not let the sauce boil afterward to avoid curdling.
- Season and serve: Season the stew with salt, pepper, fresh thyme if desired, and lemon juice to brighten the flavor. Serve immediately with steamed rice for a complete meal.
Notes
- Skimming the broth thoroughly at the start helps achieve a clear, clean tasting sauce.
- Do not boil the sauce after adding egg yolks to prevent curdling; gentle heat is crucial.
- Using cuts like shoulder or shank ensures tenderness after long simmering.
- The egg yolk liaison is optional but highly recommended for authentic rich creaminess.
- If desired, substitute the cooking broth with veal or chicken stock for intensified flavor.
- Serve with steamed rice or crusty French bread to soak up the sauce.
- Lightly whipping the cream before adding helps incorporate aeration for a silkier sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
