Veal stew

Preparation

1. Place the meat in a large saucepan. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
2. Return the meat to the pot. Add the carrots, celery, peas, garlic and broth. Salt and pepper lightly.
3. In a saucepan, lightly brown the onions in the butter. Also cook the mushrooms in the butter until the water has evaporated. (Note: To peel pearl onions easily, blanch them in boiling water for 2 to 3 minutes. Rinse them under cold water and peel them).
4. For the sauce, bring the milk, pearl onions, mushrooms, bouquet garni, salt and pepper to a simmer in a saucepan.
5. In a frying pan, without letting it take color, cook the butter with the flour, stirring frequently (white roux). Pass the hot milk through a sieve and add it to the white roux. Simmer until rather thick, stirring frequently with a whisk.
6. For the Béchamel sauce into the pan containing the veal and vegetables, add the pearl onions and mushrooms, adjust the seasoning if necessary.
7. Serve it, on a plate of rice, enjoy.