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White wine veal (ragout de veau)
4 servings
Cut the veal into 4-6 equal pieces, put them in a saucepan and pour cold water (but do not pour too much). Add dry white wine (however, you can only pour white wine, without water). Put carrots, onions, parsley greens, thyme, bay leaves, salt and pepper. Bring to a boil, constantly removing the foam. Cook over low heat until the meat is tender. Add egg yolk, juice and grated lemon zest. To taste, you can add mushrooms and small bulbs pre-fried in butter to the sauce.
Cut the veal into 4-6 equal pieces, put them in a saucepan and pour cold water (but do not pour too much). Add dry white wine (however, you can only pour white wine, without water). Put carrots, onions, parsley greens, thyme, bay leaves, salt and pepper. Bring to a boil, constantly removing the foam. Cook over low heat until the meat is tender. Add egg yolk, juice and grated lemon zest. To taste, you can add mushrooms and small bulbs pre-fried in butter to the sauce.
butter - 100 g, carrots - 2-3 pcs., parsley greens - 1 tbsp. spoon, onions - 0.5 cups, salt - 1 teaspoon, bay leaf - 1 pc., lemon - 1 pc., wheat flour - 1 tbsp. spoon, veal - 1 kg, yolk - 1 pc., fresh or white mushroom champignons 150-200 g, small white onion 12 pcs., dry white wine - 1 cup, ground black pepper - 0.25 tsp, lemon zest to taste, thyme - 0.5 tbsp
