Preparation
- Heat the butter in a large casserole and brown the meat lightly all over in batches.
- Return all the meat to the pot, dust with the flour and stir well. Deglaze with the wine and stock so that the meat is just covered, and season with salt and pepper.
- Add the carrots and onion. Simmer on the lowest heat, covered, for 1.5 to 2 hours, stirring occasionally and adding a little water if needed.
- Fry the mushrooms in hot fat in a pan and only then season with salt and pepper. Add them to the stew towards the end of the cooking time.
- Whisk the crème fraîche, egg yolk and lemon juice until smooth in a bowl. Take the pot off the heat and stir the mixture in only at the very last moment.
- Sprinkle with parsley and serve immediately, ideally with rice or ribbon pasta.
Drink with it
White wine · excellent match
White Burgundy from Chardonnay (Mâcon-Villages, Saint-Véran or Meursault)
A round body and fresh acidity carry the cream-and-egg-yolk sauce, and the citrus note picks up the lemon juice used to thicken it.
Which wine pairs with food? A simple approach to choosingWhite wine · good match
Alsace Pinot Blanc, dry
Mild fruit and fine acidity support the delicate veal without overwhelming the sauce.
Sparkling wine · good match
Crémant de Bourgogne, brut
The bubbles lift the cream from the palate, and the acidity keeps the veal tasting tender.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Pale lager, mild
Soft malt and carbonation carry the pale sauce without masking it.
Pils or Helles: What's the Difference?