A French classic : a creamy veal stew! I had never attempted to make one before. I use the ancestral recipe of putting egg yolk in the sauce to make it extra rich and creamy and let me tell you : it's good! The veal is really tender and the veggies are delicious.

It's usually served with rice and it's so good. With the awful weather we've been having lately, it's so comforting. Can't wait for Summer weather BUT in the meantime really enjoying the comfort food.

French creamy veal stew (serves 5-6) :

• 1,2kg veal
• 3 carrots
• 250g button mushrooms
• 10 pearl onions
• 1 onion
• 3 bay leaves
• 2 thyme sprigs
• 250g sour cream (30% fat)
• 1 egg yolk
• 50g butter + 30g
• 50g flour
• 1 tbsp lemon juice
• 2 cloves
• Olive oil
• Salt and pepper

Boil the veal in a pot filled with water for 2 minutes. Rinse the meat and set it aside.

Add 30g of butter in the pot, lightly brown the meat on each side.

Stick the cloves into the whole peeled onion. Add it to the pot with bay leaves, thyme and cover with water. Season with salt and pepper.

Cover and simmer for 1h30 on medium heat, the meat must be tender.

Peel the carrots, pearl onions and mushrooms.

Slice the carrots and chop the mushrooms in 4.

In a pan, cook the carrots and pearl onions in a little bit of olive oil on low. Add salt and pepper. Add water if it starts sticking.

In another pan, add the mushrooms with a bit of olive oil. Season with salt and pepper.

When the meat is cooked, strain it and keep 700-800ml of cooking liquid in a bowl, if there's not enough water, add more. Discar the onion and bay leaves/thyme.

In the same pot, make a roux by melting the butter and add the flour. Mix until you get a paste.

Add the cooking liquid to the pot and whisk until it starts bubbling, lower the heat.

Mix the sour cream and egg yolk in a bowl.

Add the lemon juice to the pot. Stir.

Add the sour cream + egg mixture into the pot and heat without bringing it to a boil.

Put the meat bag into the pot with the cooked veggies, let it reheat all together for 5-10 minutes and serve over rice!