French Veal Stew

• 1 lb. veal (stew)
• 8 small white onions
• 5 Tbsp. butter
• 3 Tbsp. flour
• 2 1/2 c. chicken broth
• 4 oz. mushroom caps
• 3 carrots, cut in 1 1/2-inch pieces
• 1/2 c. light cream
• 2 tsp. lemon juice
• salt and pepper
• 1 bay leaf, crumbled
• 1/2 tsp. thyme
• 1/2 tsp. parsley
• 6 peppercorns

1. Heat 3 tablespoons butter and fry meat (do not brown).
2. Remove meat.
3. Fry onions 5 minutes.
4. Remove.
5. Melt remaining butter with meat juices.
6. Add flour and cook gently 3 minutes.
7. Stir constantly.
8. Add broth.
9. Bring to boil, stirring.
10. Simmer 20 minutes.
11. Add veal, carrots and onions.
12. Cook and cover on low heat for 45 minutes.
13. Add mushrooms and cook 15 minutes.
14. Remove from heat.
15. Stir in cream, lemon juice, salt and pepper.
16. Reheat without boiling.

veal, white onions, butter, flour, chicken broth, mushroom caps, carrots, light cream, lemon juice, salt, bay leaf, thyme, parsley, peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591047 (may not work)