Voressen

Instructions

1. Cut the meat into cubes about 3 cm and brown them in a casserole dish in a knob of butter for 5 minutes.
2. Add the sliced onions and the leek, then sweat for 5 minutes over medium heat.
3. Sprinkle with flour, stir for 1 minute, then gradually pour in the stock, stirring as you go.
4. Add the sliced carrots, the bouquet garni, salt and pepper, then simmer covered for 45 minutes over low heat.
5. Stir in the diced potatoes and cook for a further 15 minutes, until tender.
6. Remove the bouquet garni, add the mustard and crème fraîche, then adjust the seasoning with nutmeg.
7. Serve hot in deep bowls with bread.