Veal braised with mushrooms

8 servings
2 hours 10 min

Clean the meat from films and veins, rinse under a stream of water, dry and cut across the fibers into small pieces.

In a saucepan, melt 30 grams of butter and fry veal on it until ruddy, then transfer the meat to a plate, and wash the saucepan.

We return the meat to the clean dry sauté pan, add leek stalk, peeled onion, carrots, garlic, bay leaf and cloves chopped into several parts.

Fill everything with water (quite a lot to cover vegetables and meat), salt and pepper to taste and simmer the veal over low heat for 1. 5 hours after boiling.

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

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

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

After 1. 5 hours, the meat is ready. You need to extract onions, leeks, bay leaves and cloves from the broth. Add the cooked sauce and fried mushrooms to the meat, mix everything.

Then put the finished bulbs in a saucepan with meat, mix everything again.

Before serving the dish to the table, put the egg yolk in a saute pan and stir again.

Veal stewed with mushrooms is ready! Enjoy your meal!