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Lamb Or Veal Stew

3 pounds lean lamb or veal
2 tablespoons olive oil
1 small onion -- sliced
1/2 garlic clove -- sliced or crushed
1 1/2 cups rosť wine
1 cup water
1 small can tomato paste
1 carrot -- peeled, sliced
6 morel mushrooms -- sliced
1/2 cup heavy cream
3 large egg yolks
1 teaspoon oregano
1 teaspoon freshly-ground black pepper
1 teaspoon salt

In large pot, brown lamb or veal in olive oil. Add onion and garlic; saute until soft. Add wine, water, tomato paste and oregano and bring to boil. Toss in sliced carrot and mushrooms. Cover and cook over low to medium heat for 1 to 2 hours (until meat is done and tender).

Approximately 15 minutes before serving, mix together egg yolks and cream. Slowly stir into stew, but do not boil. Add salt and pepper to your taste.

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