Blanquette de Veau

Method

1. Cut the beef into 3-4 cm cubes and the carrots into rounds, then place both in a pot of cold salted water and bring to a simmer for 15 minutes to blanch the meat.
2. Drain the beef and carrots, rinse them under cold water, and set aside.
3. Slice the mushrooms and sauté them in a separate pan over medium-high heat until they release their moisture and begin to brown, about 5 minutes.
4. Return the blanched beef and carrots to the pot, add the sautéed mushrooms, pour in the heavy cream, and simmer gently for 12-15 minutes until the beef is tender.
5. Finish the blanquette by stirring in the lemon juice and seasoning with salt and pepper to taste.