Veal Stew with Orange and Mustard Sauce
Rinse, trim and blanch snow peas in salted boiling water, about 1 minute. Drain. Peel carrots and cut into thin sticks. Blanch carrots in salted boiling water, 2-3 minutes. Drain.
Peel and finely chop onion. Cut veal cutlets into strips. In a pan, sauté onion and veal in oil. Add veal stock. Cover and cook 15-20 minutes. Stir in mustard and crème fraîche. Season with salt and pepper and bring to a boil. Stir in snow peas, carrots, orange zest and juice. Cook briefly until heated through.