30 min
Cook time
4
Servings
Intermediate
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Cut the meat into large cubes.
-
2
Peel the carrots and cut them into julienne.
-
3
Peel the large onions, pierce them with cloves of cinnamon.
-
4
Clean the leek, slit the celery.
-
5
Cut them in half and bundle them with thyme and bay leaf.
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6
Place the meat, carrots, aromatic bundle, onions, and peeled garlic cloves in a casserole.
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7
Cover with water, season, bring to a boil then let simmer for 1 hour.
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8
Slice the mushrooms into thick slices.
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9
Bring 2 dl of water and the juice of half a lemon to a boil, season, blanch the mushrooms for 3 minutes on high heat, then drain them.
-
10
Peel the small onions, place them in a saucepan with 30 gr of butter, cover with water, season and cook covered for 25 minutes on medium heat.
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11
Melt the remaining butter in a pan, pour in the flour all at once and whisk with a wooden spoon for 3 minutes to cook this roux without letting it brown.
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12
Remove from heat.
-
13
When the meat is cooked, pour 1 liter of filtered broth over the roux, mix with a wooden spoon and bring to a boil.
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14
Simmer for 5 minutes on a gentle boil.
-
15
Season with salt and pepper.
-
16
Mix the egg yolks with the cream, add a ladle of hot sauce and pour back into the sauce while whisking.
-
17
Add the meat, carrots, onions, and mushrooms to the sauce, drizzle with the juice of half a lemon.
-
18
Reheat on very low heat.
-
19
Sprinkle with parsley before serving.
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