Veal Stew with Scallions
Peel onions, halve lengthwise and cut into strips. Cut meat into bite-sized cubes. Heat oil in a pan and brown meat, few pieces at a time, on all sides. Add onions to the pan and saute briefly. Season with salt and pepper. Add broth and cream to the pan and simmer, covered, for about 45 minutes on low heat. Rinse scallions and cut diagonally into 2 cm (approximately 3/4 inch) pieces. Rinse and quarter apples, core and cut into thin wedges, sprinkle with lemon juice.
Cook rice according to package instructions in salted water.
Heat butter in a pan and saute scallions and apples for a few minutes, season with salt and pepper.
Add creme fraiche to the stew and simmer for 5 minutes on low heat, season to taste.
Arrange rice with stew and apple and scallions on plates and serve.