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A typical autumn or winter French dish for a Sunday lunch with the family. It’s not difficult to make, but it does take a few hours to boil on the stow.
Ingredient List for 6 servings:
1
kilo
Veal for stew
1
Chicken bouillon
1
Vegetable bouillon
3
Carrots
1
Yellow onion
50
gr
Mushrooms
1
Egg yellow
250
ml
White wine
250
ml
Cream
2
tablespoons
Flour
2
tablespoons
Butter
0.5
medium
Freshly squeezed juice from a citron
3
cups
Water
Instructions:
Cut the meat and the vegetables in medium size pieces.
Fry the meat with the butter in casserole until the meat have a golden brown surface.
Sprinkle the flour on the meat and stir well.
Add 3 cups of water and stir.
Add the 2 bouillon cubes.
Pour the wine in the casserole, and cover the stew with water.
Add the vegetables in the stew.
Let the stew boil/simmer on low temperature for 1h 30 min – 2 h. Remember to stir from time to time.
Prepare the rice after the instructions on the bag.
If the water boil away then add some more water from time to time.
Prepare the cream, egg yellow and citron juice. Add this in the very end in the casserole when the meat is very tender.
Serve the dish warm and together with a glass of wine.
A selection of recipes from the same country.
This recipe is from
France
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