A recipe for real cafe veal stew
When the cold winter days come, the best solution for lunch is stew, and the tastiest is veal, cafe style. Besides "warming" your soul and body, this creamy stew is full of vitamins and minerals.
– 500 grams of veal
- 1 onion
– 1 celery root, parsnip
- 2 carrots
- 2 potatoes
- 2 tablespoons of flour
- 1 egg yolk
- 1 bay leaf
– 1 tablespoon of chopped parsley
– 250 ml of sour cream
Finely chop the onion, then stew it in oil. Add the meat cut into cubes (and bones, if any), pour water and simmer on low heat for about an hour.
If the liquid evaporates, add more water.
Add the vegetables cut into cubes, salt, pepper, then pour 2 liters of water.
Make a sprinkling of two tablespoons of flour, then cook everything together for another half hour.
Before serving, mix the cream with the beaten egg yolk in the finished stew and sprinkle with finely chopped parsley. If desired, the veal stew can be acidified with vinegar or lemon juice.