Homemade Veal Blanquette

Preparation

1. Melt a knob of butter in a casserole dish, then brown the pieces of meat on all sides.
2. Sprinkle the flour over the meat, then mix thoroughly to coat it evenly.
3. Pour in the white wine and add water until the meat is covered. Stir until the mixture is smooth.
4. Peel the carrots, then cut them into rounds. Thinly slice the onions and clean the mushrooms.
5. Add the carrots, onions, and mushrooms to the pot. Also add a few sprigs of thyme and 2 bay leaves.
6. Bring to a gentle boil, then simmer over low heat for 1 hour 30 minutes to 2 hours, stirring occasionally.
7. Add a little water during cooking if necessary to ensure the meat remains fully submerged.
8. In a bowl, mix the crème fraîche, egg yolk, and lemon juice until the mixture is smooth.
9. Stir this mixture into the dish at the end of cooking, stir gently, and serve immediately.