Enjoy a creamy veal dish

I WAS at my favourite place - the hairdressers - and I was flipping through a magazine and spotted this recipe:

50g butter

1.5 kg veal chuck, cubed (or beef)

300g button mushrooms, trimmed

2 onions, chopped

2 carrots, chopped

2 stalks celery, sliced

2 tablespoons thyme leaves (dried works well too)

1 cup of white wine (or white wine vinegar diluted with water half and half)

3 cups of chicken stock ¾ cup heavy cream

1 egg yolk

¼ cup lemon juice

Melt half the butter in a large saucepan on high. Brown veal in batches, 3-4 minutes each, remove from pan and set aside. Melt remaining butter and add mushrooms, onion, carrot, celery and thyme stir for 4-5 minutes, until mushrooms are lightly golden. Add wine and simmer for 4-5 minutes, until reduced by half.

Return veal to pan, add stock then bring to boil. Cover and reduce to low. Simmer partially covered for 1 hour, until veal is tender and sauce reduced to half. Whisk cream and egg yolk together, gradually add cream to mixture, stir until thick. Do not boil.