For 4 people
For 4 people
Lightly brown the meat in a little butter.
Sprinkle with 2 tablespoons of flour and stir.
Add 3 glasses of water, the wine, and the stock cubes and stir. Add more water if necessary.
Slice the onions and cut the carrots into rounds then add them to the meat with the mushrooms.
Let it cook over very low heat for about 2 hours, stirring.
In a bowl, combine the crème fraîche, egg yolk, and lemon juice. Add everything at the last moment and stir.
Serve immediately.
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