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Creamy Veal Stew with Mushrooms

Serves 6 to 8

This recipe for veal stew is so good. The cream and egg yolks make a luxurious sauce, while the nutmeg adds a special hint of flavor that is perfect for a special occasion or elegant entertaining. Unlike most stews, it takes very little time to cook and preparation is easy.

Ingredients

  • 2-1/2 pounds boneless lean veal, cut into cubes
  • Salt and pepper to taste
  • 4 tablespoons (1/2-stick) butter, preferably unsalted
  • 12 ounces fresh button mushrooms, sliced
  • 1 pound pearl onions, peeled (can substitute coarsely chopped onion)
  • 2 large cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1-1/4 cups low-sodium chicken broth
  • 3/4 cup dry white wine or vermouth
  • 1 medium carrot, coarsely chopped
  • 1 leek, cleaned and sliced
  • 1 celery rib, coarsely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped thyme leaves
  • Pinch of ground nutmeg
  • 1 bay leaf
  • 3 tablespoons fresh lemon juice
  • 2 large egg yolks
  • 3/4 cup heavy or whipping cream
  • Extra nutmeg and lemon wedges (optional)

Season the veal with salt and pepper. Melt butter in a Dutch oven over medium-high heat, but do not brown. Add veal cubes and sauté until lightly browned on all sides, about 10 minutes. Add mushrooms, onions, garlic, additional 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, pinch of nutmeg and bay leaf. Stir again until the flour is combined; 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. Vigorously 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 immediately with noodles or rice, passing extra ground nutmeg and lemon wedges for those who want it.

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