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
