Blanquette De Veau (Creamy Veal Stew)

• 3 1/2 tbsp butter
• 3 1/3 lb veal chuck, trimmed, cubed
• 10.5 oz button mushrooms, trimmed
• 2 None onions, chopped
• 2 None carrots, chopped
• 2 stalks celery, sliced
• 2 tbsp fresh thyme leaves
• 1 cup white wine
• 3 cups chicken stock
• 3/4 cup heavy cream
• 1 None large egg yolk
• 1/4 cup lemon juice

1. Melt 1/2 the butter in a large saucepan over high heat. Working in batches, brown veal for 3-4 mins. Remove from pan and set aside.
2. Add remaining butter to pan. Saute mushrooms, onions, carrots, celery and thyme for 4-5 mins, until light golden brown. Add wine and simmer for 4-5 mins, until reduced by 1/2. Return veal to pan along with stock. Bring to a boil. Cover and reduce heat to low. Simmer, partially covered, for 1 hour, or until veal is tender and sauce reduced by 1/2.
3. Whisk cream, egg yolk and 1/2 cup cooking liquid until smooth. Reduce heat then gradually add to saucepan, stirring until thickened. Season to taste. Stir in lemon juice just before serving.

butter, veal chuck, button mushrooms, onions, carrots, stalks celery, thyme, white wine, chicken stock, heavy cream, egg yolk, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/36637 (may not work)