What I love most about this stew beside the luxurious taste is that there are no really carb-y veggies in it other than a couple carrots.....just veal , white onions and mushrooms. If you prefer, you can use a couple jar of cooked small white onions, just be careful not to buy tiny pickled cocktail onions! Serve this with rice and savor the richness as you pretend to be sitting in front of the TV in your Parisian apartment enjoying your deluxe 'Lean Cuisine'!
Put 3 lbs veal shoulder, cut in chunks, in a large saucean and cover with cold water. Bring to a boil and boil for 5 minutes, then skim the gray scum off the top, Add 2 sliced carrots, a sprig of parlsey, a bay leaf, and an onion stuck with 4 or 5 whole cloves. Cover and simmer 30 minutes. Add 1 1/2 tsp salt and continue simmering for 75 minutes or until tender.
Meanwhile, peel 24 small white onions and wipe 12 mushroom caps with a damp paper towel. Cook the onions in 3 TB butter until lightly browned. Cover and steam until tender. Add 2 tsp sugar and shake the pan until they caramelize a little. Cook the mushrooms in 3 TB butter and season to taste with salt & pepper.
Take the veal from the pan and keep it warm. If serving with rice have it ready to serve. Strain the broth and measure 2 cups for the sauce. Melt 3 TB butter in the pan and whisk in 4 TB flour. Slowly add the hot broth, whisking constantly until well thickened. Mix 1 c heavy cream or evaporated with 2 egg yolks, then stir a cup of the sauce into the egg mixture before adding it back to the sauce. Stir constantly until thickened, being careful not to let it boiil. Season to taste with salt and pepper and 1 tsp lemon juice. Combine veal and vegetables, sprinkle with parsley for color. Serves 6-8.
