- Veal - 500 Grams
- Bouillon - 1 Liter
- Onion - 1 Piece
- Carrot - 2 pieces
- Garlic - 1 Piece (head)
- Champignons - 250 Grams
- Carnation - 2 pieces
- Yolk egg - 2 pieces
- Sour cream - 180 milliliters
- Lemon juice - 1 st. a spoon
- A bouquet of spicy herbs - 1 Piece (thyme, bay leaf, parsley)
- Salt, pepper - - To taste
Veal cut into large cubes, put in a large saucepan. We clean the bulb, insert the nails into it. Add the onion to the veal in a saucepan. Carrots cut into several parts, the head of garlic is cut in half. Add to the pan. We bind the spicy herbs in a bouquet. Put the corsage into the pan. Fill the contents of the pan with room-temperature broth. Cover the lid, put on medium fire and cook for half an hour. After the specified time, we add the mushrooms, salt and pepper to the pan. Cover and cook for another half an hour. The resulting broth is filtered. Onion, garlic and bunch are thrown away. Veal, carrots and mushrooms are put in a dish, covered with a lid and a towel - so as not to cool. Pour the broth back into the pan. Mix egg yolks and sour cream. The resulting mixture is poured into a hot broth. Beat the whisk until homogeneous and warm it over low heat, but do not bring it to the boil. Remove the saucepan from the fire, put the veal, carrots and mushrooms in a hot sauce. Here we add lemon juice. Stir and leave for 10 minutes under the lid. Serve until the dish has cooled. Bon Appetit!
Servings: 5