Ingredients
3 Pounds of veal
2 Tablespoons of Olive oil
1 Small onion
½ Clove garlic
1 ½ Cups of white, sherry or marsala wine
1 Cup of water
1 Small can of tomatoe paste
1 Carrot peeled & sliced
Fresh mushrooms sliced (small package)
½ Cup of heavy cream,
3 Large egg yolks
Oregano, salt & pepper to taste
Preparation
Brown veal in olive oil. Add onion and garlic sauté until soft. Add wine, water tomatoe paste, and oregano and bring to a boil. Toss in carrots and mushrooms. Cover and cook over low heat for 2 hours. About 15 minutes before serving, mix together egg yolks and cream. Slowly stir into stew but do not boil. Add salt & pepper.
