How to cook veal fricassee, artusi recipe of stew in a pan to be served on the table with the creamy egg and aromatic herbs sauce.

Ingredients for 4 people

- 500 g veal breast

- 50 g butter

- 1 level spoon of flour

- 2 dl hot water

- 2 egg yolks

- juice of half a lemon

- 1 mixed aromatic bunch, including onion, carrot, parsley, basil and celery

- salt and white pepper

Preparation of the artusi veal fricassee

After cutting the veal breast into pieces, place a pan with half a dose of butter on the heat and melt it, mixing the flour and turning with a wooden spoon, waiting for the mixture to take on a slightly golden color.

Dilute the mixture obtained with hot water, to be added little by little, then add the aromatic bunch.

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As soon as the sauce starts to boil, add the remaining butter and meat, then season everything with salt and pepper.

Stir carefully, then cover with aluminum foil and close with a lid, leaving to cook slowly for about sixty minutes, stirring occasionally with a wooden spoon.

Just before serving, remove the pan from the stove and, after uncovering it, gradually add the already prepared yolks, beaten in a bowl together with the lemon juice.

Stir quickly with a spoon, so as to make the ingredients bind well with the sauce, which must be creamy.

Transfer the fricassee to a very hot serving dish and serve immediately on the table.