Sensational Veal Stew Recipe

Melt butter in large saucepan or Dutch Oven over medium-high heat; do not brown. Add veal cubes and sauti until lightly browned on all sides, about 10 minutes. Add onions, mushrooms, garlic, salt and pepper; sauti for about 10 minutes. Sprinkle flour over the mixture. Stir well until blended. Add chicken broth, wine, carrot, leek, celery, parsley, thyme, optional nutmeg and bay leaf. Stir again; cover, reduce heat to low and simmer, stirring occasionally, for about 30 minutes or until veal is tender. Stir in the lemon juice. Beat together the egg yolks and cream. Stir about 1 cup of the hot stew liquid into the egg mixture, then stir the egg mixture into the pot, stirring constantly. Heat until bubbly and slightly thickened. Serve, passing ground nutmeg and lemon wedges.