Cut the meat, the onion and the carrots in medium size bites.
Heat up a big casserole with the butter. Fry the beef until golden brown on the surface.
Sprinkle the flour and mix with the meat.
Add the water and wine and mix.
Add the 2 bouillons, and vegetables.
When boiling lower the temperature to low and let boil for 1h 30 - 2 hours.
Stir from time to time and add water if needed.
Just at the end add the egg yellow, and the juice from half of the citron. Stirring and serve warm together with rice.