Veal Stew Easy Recipe - Tangerine Zest

In 2 tablespoons of butter, brown the chopped onions and quartered (clean) mushrooms in a pressure cooker.
When everything starts to brown slightly, add the pieces of veal and heat them up quickly on both sides.
Cover with water, but do not put too much. Add the salt, the bouquet garni, the carrots, washed, peeled and cut into pieces.
Close and heat over medium heat. As soon as the pot starts to make noise (pchiter, as we say in our country), let cook for 20 minutes.
Then add the potatoes, washed, peeled and cut into large pieces. Close the pan and let it "pchiter" for another 10 minutes.
Check vegetables and meat for doneness. The meat should pull away easily.
If everything is cooked through, remove the ingredients from the juice, if not, cook a little longer.
Collect the cooking juice and reduce it by heating it uncovered. When it is sufficiently concentrated and well reduced, add an egg yolk off the heat, mixing well continuously, then fresh cream and a dash of lemon juice.
Pour the meat and vegetables into a hot bowl, pour in the sauce and season to taste.
Serve as is or with rice or fresh tagliatelle.

To choose the meat, don't hesitate to ask your butcher, he will be able to advise you. Tell him that it is for a stew.