Al-Ahram Weekly Online
9 - 15 May 2002
Issue No.585
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Veal and mushrooms

By Moushira Abdel-Malek

Ingredients:

1kg diced veal
600gms baby onions (peeled)
1 litre chicken stock
2 medium carrots (chopped)
200gms baby mushrooms
4 egg yolks
300ml thickened cream
1/4 cup lemon juice
2tbsp oil
Salt + pepper + ground nutmeg + a bayleaf

Method:

Heat 1 tbsp oil in pan. Add onions. Cook until browned and drain on paper towels. Heat another tablespoon of oil in pan. Cook veal in batches until browned. Add stock, carrots and season. Simmer covered for 20 minutes. Add onions and mushrooms. Simmer further 20 minutes or until veal is tender. Strain veal and vegetables from liquid, keeping it warm. Return liquid to pan. Boil uncovered until reduced by half. Remove pan from heat. Gradually stir in cream, juice and egg yolks. Stir over very low heat until heated through. Do not boil. Return veal and vegetables to pan. Stir until combined. Remove bayleaf. Serve with rice or croutons.

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