You can use pork instead in this slow-simmered white wine, onion and herby sauce – it’s guaranteed to impress.
- 750g(1½lb) stewing veal or pork
- 150ml (¼ pint) white wine
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 stick celery, chopped
- Salt and freshly ground black pepper
- 30g (1oz) plain flour
- 30g (1oz) butter
- 1 chicken stock cube
- 125g (4oz) button mushrooms, sliced
- Pinch of mixed herbs
- 1 medium egg yolk
- 2tbsp double cream or top of the milk
- Juice of ½ a lemon
- Coriander, to garnish
- Large pan, at least 1.5 litre (2½ pint) capacity
Cut veal, or pork, into pieces. Put in a pan with 450ml (¾ pint) water, the white wine, onion, carrot and celery, and season to taste. Simmer for 1 hr.
Strain off the liquid and make a white (also called roux) sauce with it and the flour and butter. Add the stock cube for extra flavour. Allow sauce to boil for a few minutes, then add the mushrooms and herbs.
Cook for a few more minutes, then add the egg yolk mixed with the cream or milk. Lastly, add the lemon juice.
Pour the sauce over the meat and heat through. Do not allow to boil or the sauce will curdle. Garnish with coriander.
Serve veal, or pork, on rice, or with mashed potato, and green vegetables, if liked. (Not suitable for freezing).
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If you spot any lumps in your white sauce, you can always push the sauce through a sieve and carry on cooking