2. Spice package: a rosemary, 4-5 thyme, 2 fragrant leaves, 1 sage, 1 teaspoon white pepper (or black pepper) are crushed and ground into some nutmeg powder.
3. Wrap the ingredients in the seasoning bag with a small piece of clean gauze and tie it with cotton rope to make the seasoning bag for later use; Cut veal into pieces about 3 cm, iron pan, medium fire, put vegetable oil, slightly fry the meat, don't fry it yellow, and take it out of the pan for later use; Wash the pot (you can also choose not to fry the meat, just scald the blood with boiling water); Put the cleaned pot back to the furnace head, put about 20% butter, add chopped green onion and minced garlic and stir-fry until fragrant (not to the extent of discoloration);
4. Add celery slices and carrot slices, stir fry for a while, add beef, pour wine, and add chicken soup to make the liquid surface not meat;
5. Boil. After skimming the floating foam, put the seasoning bag into the pot and simmer for about 1.5 hours;
6. After separating the meat pieces, filter the soup with a sieve to remove all the solids. After washing the pot, put the filtered soup and beef back into the pot, and then put the seasoning bag back into the pot;
7. Cut the potatoes into pieces and add some clear chicken soup if necessary. Season with salt, boil and simmer for about 20-30 minutes until the potatoes are soft and cooked;
8. Throw away the perfume bag. Pour the soup into the soup pot, pour it out after the fire is half;
9. Shake the soup pot with water, put the remaining butter into a small fire, add flour after the butter melts, fry until slightly yellow, gradually add the just thickened soup, and constantly stir to form a uniform batter. Finally, pour in whipped cream, stir well and boil.
10. Mix the soup with the meat and stir well.