Borjúragu (borjúragu)

Instructions

1. Cut the veal into 3 cm pieces, blanch them in boiling water for 5 minutes and rinse.
2. Fry the sliced onion in the butter, then add the meat and let it lightly colour.
3. Sprinkle with flour, stir, then gradually add the hot stock while stirring.
4. Add the sliced carrots, bay leaf, salt and pepper, then cover and simmer for 1 hour.
5. Add the peas and cook for another 10 minutes.
6. Off the heat, mix the cream with the egg yolk, then stir it into the sauce without letting it boil.
7. Sprinkle with parsley and serve straight away.