Tenderly simmered in a smooth white wine and lemon sauce, with tender vegetables.
Ingredients
- Shoulder or neck of veal (1.2 kg in large cubes)
- Carrots
- Paris mushrooms
- Onion
- Veal or chicken broth (1.2 l)
- Dry white wine
- Sour cream
- Lemon juice
- Butter
- Flour
Instructions
- Brown the meat in butter, sprinkle with flour, then moisten with wine and broth. Cover and let simmer for 1 hour 15 minutes.
- Add carrots and onion, then continue cooking for 45 minutes.
- Add mushrooms, cream, and lemon juice. Let simmer for 10 minutes, then adjust seasoning.
