1 pound 2 ounces boneless veal or beef, trimmed of visible fat
3 tablespoons sunflower oil
1 onion, chopped
1 tablespoon all-purpose flour
bouquet garni (1 fresh sprig parsley, 1 clove garlic, and 1 bay leaf tied together in cheesecloth)
1 whole clove
1 small veal shank bone
Dice the veal or beef very finely.
Heat the oil in a pan. Add the onion and cook over low heat stirring occasionally for about 10 minutes until golden brown. Add the meat and cook stirring frequently for 8-10 minutes until evenly browned. Stir in the carrot then stir in the flour. Cook stirring constantly for about 5 minutes then gradually stir in 4 cups water. Add the bouquet garni clove and veal shank and simmer gently for 30 minutes.
Remove and discard the veal shank clove and bouquet garni and pour the sauce through a fine strainer into a bowl pressing it with a wooden spoon to get all the liquid. Return the sauce to the pan and stir well.
Season to taste with salt and simmer until the sauce reaches the required consistency.