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Provide veal shoulder, cut into 2 inch cubes.
You need large onion, peeled and cut i halff.
Provide celery stalks, cut in 1 inche pieces.
Provide carrots, cut in 1 inch pieces.
Provide garlic cloves, minced.
Use low sodium chicken broth.
You need to prepare dryed thyme.
Prepare bay leaf.
You need to prepare fresh parsley sprigs.
You need to prepare black pepper and salt to taste.
You need or more to taste of hot sauce, such as Frank's brand.
Provide frozen pearl onions.
You need to prepare small white button mushrooms.
Prepare fresh lemon juice.
You need to prepare heavy cream.
Prepare plus 1 teaspoon butter, salted or unsalted, divided use.
You need to prepare large egg yolks, whisked with 2 tablespoons heavy cream.
You need to prepare all purpose flour.
You need to prepare GARNISH.
You need chopped chives and parsley, 2 tablespoons of each.
Use cooked white rice to accompany recipe attached in direction step #11.

In a large dutch oven or stock pot cover veal cubes and any bones with cold water. Bring to a boil and boil 2 minutes. This step is important to reduce the skum the meat produces and ensure a nice sauce later.
Drain the meat, rinse to remove any skum and pat dry.
Add the veal back to a clean large stockpot or dutch oven, add chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, pepper and hot sauce. Bring to a simmer and simmer, uncovered for 2 hours. Skim off any skum that may form.
Remove the meat and strain and reserve broth, meat, carrots and celery. Discard the onion, bay leaf, parsley and any bones.
In a medium sacepan melt 1 teaspoon of the butter add the mushrooms and 1/2 cup reserved broth, poach mushrooms, turning occasionally until tender and the liquid is almost gone, add mushrooms and any liquid to reserved veal.
Measure broth and if you have more then 6 cups add it to a saucepan and reduce by boiling until you have 6 cups.
In a clean stockpot or dutch oven melt the remaining 3 tablespoons butter, whisk in flour and whisk 2 minutes, do not allow it to brown.
Slowly add reserved broth, bring to a boil and simmer 10 minutes, add frozen inions, mushrooms and veal with carrots and celery and simmer on low 5 minutes, add cream and lemon juice and simmer 2 minutes more.
Temper egg yolk mixture by wisking some hot stew sauce into them until they are hot and blended.
Add this mixture to stew, whisking until blended. Simmer stew 10 to 15 minutes without boiling, stirring occasionally until slightly thickened. Taste and add more salt, pepper or hot sauce if needed.
Serve in bowls with white rice, recipe attached below Garnish with parsley and chives https://cookpad.com/us/recipes/348908-basmati-or-jasmati-rice-basic-recipe.

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