Veal Stew with Spring Vegetables
|Butter/Margarine||1 1⁄2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Carrot||1 Small, finely chopped|
|Boneless veal stew meat||1 Pound, cut in 1-inch cubes|
|Water||3⁄4 Cup (12 tbs)|
|Thyme leaves||1⁄8 Teaspoon|
|Small whole mushrooms||1⁄4 Pound|
|Frozen peas||3⁄4 Cup (12 tbs), thawed|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Melt butter in a wide frying pan over medium heat; add onion and carrot and cook, uncovered, just until vegetables are soft but not browned, stirring occasionally.
Add veal and cook, covered, over medium-low heat, stirring occasionally, until meat loses pink color and releases juices.
Add water, thyme, bay leaf, and salt; simmer, covered, for about 1 1/2 hours or until meat is very tender when pierced.
With a slotted spoon, lift meat from juices and set aside.
Discard bay leaf.
Bring liquid to boiling and add mushrooms; cook rapidly, uncovered, for 5 minutes; then add peas and cook for 2 minutes more.
Blend cream with cornstarch and add to boiling liquid, stirring until slightly thickened.
Return meat to pan and heat through.
Remove pan from heat.
Stir a little of the hot liquid into egg yolk, then return to pan, stirring to blend.
Serve in large soup bowls.