FRIJE

Instructions

• 1.   Place 40g of butter (out of 60g) in a casserole dish over medium-high heat.
  When it sizzles, add the pieces of veal stew.
  Season generously with salt and pepper.
• 2.   Lightly brown the meat. If it releases juice, let it evaporate. When the meat is well browned on all sides, add two tablespoons of flour.
  Carefully mix with a spoon to distribute it evenly in the casserole dish. While stirring, gradually add cold water. You should add enough water to completely cover the meat.
• 3.   Add the bay leaves, thyme sprigs, and veal bouillon cube.
• 4.   Cut an onion in half and stick two cloves into each half. Then place them in the juice. Close the lid and reduce the heat to a minimum to maintain a gentle simmer. Cook for 2 to 2.5 hours, stirring occasionally.
• 5.   After this time, check the doneness of the meat. It should be very tender. If not, continue cooking. You can add a little water if necessary.
• 6.   When the meat is very tender, remove it from the juice along with the onion, bay leaves, and thyme. Keep only the meat.
  Replace them with pearl onions and peeled and sliced carrots.
• 7.   Wash the mushrooms and remove part of the stem. Then slice them and add them to the casserole dish.
  Cook for about half an hour. The vegetables should be cooked properly and the juice slightly reduced and creamy.
• 8.   Then pour in the cream.
• 9.   Remove the vegetables and set them aside with the meat.
• 10.   Season with salt, pepper, and nutmeg in the sauce. Taste and adjust the seasoning if necessary.
• 11.   In a bowl, put the two egg yolks.
  Mix them and pour a good ladleful of hot sauce over them. You can see that it is still a bit lumpy at this stage.
  Add a tablespoon of lemon juice.
  Mix well and then pour into the hot sauce while whisking.
• 12.   Add the remaining 20g of salted butter, mix well: the sauce has become creamy and ultra-flavorful!!
• 13.   Return the meat and vegetables to the sauce and keep warm until ready to serve.

Notes & Suggestions

• Enjoy with rice, pasta, or even baked potatoes, for example! You can of course prepare it the day before and then reheat it. If the sauce is too thick and no longer creamy enough, add a little water.

Nutritional information *