SENSATIONAL VEAL STEW

SERVES 6-8

This is so good. I buy whatever cuts of veal I can find on sale and freeze them for recipes like this. However, pork could be substituted.

INGREDIENTS

2-1/2 pounds boneless lean veal, cut into cubes

4 tablespoons (1/2-stick) unsalted butter

1 pound small boiling onions, peeled (or substitute coarsely chopped onion)

12 ounces fresh button mushrooms, sliced

2 large cloves garlic, minced

Salt and pepper to taste

1/3 cup all-purpose flour

1-1/4 cups low-salt chicken broth

3/4 cup dry white wine

1 medium carrot, coarsely chopped

1 leek, cleaned and sliced

1 celery rib, coarsely chopped

2 sprigs parsley, chopped (or 1 tablespoon dried)

1 teaspoon dried thyme

Pinch of ground nutmeg (optional)

1 bay leaf

3 tablespoons fresh lemon juice

2 egg yolks

3/4 cup heavy or whipping cream

Grated nutmeg and lemon wedges (for garnish)

Melt butter in large saucepan or Dutch Oven over medium-high heat; do not brown. Add veal cubes and sauté until lightly browned on all sides, about 10 minutes. Add onions, mushrooms, garlic, salt and pepper; sauté for about 10 minutes. Sprinkle flour over the mixture. Stir well until blended. Add chicken broth, wine, carrot, leek, celery, parsley, thyme, optional nutmeg and bay leaf. Stir again; cover, reduce heat to low and simmer, stirring occasionally, for about 30 minutes or until veal is tender. Stir in the lemon juice. Beat together the egg yolks and cream. Stir about 1 cup of the hot stew liquid into the egg mixture, then stir the egg mixture into the pot, stirring constantly. Heat until bubbly and slightly thickened. Serve, passing ground nutmeg and lemon wedges.

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