1 1/2 lbs. beef stew cubes, cut into 1 inch cubes
3 tbsp. butter
1 tbsp. vegetable oil
2 med. onions, thinly sliced & 1 clove garlic, crushed
1 tbsp. all-purpose flour
2 tbsp. lemon peel, finely grated
3 egg yolks
1 c. chicken broth
3 tbsp. lemon juice
1 tbsp. parsley

Heat butter and oil over medium heat. Add onions and garlic, saute 3 minutes. Remove with slotted spoon. Add beef and saute until brown. Stir in lemon peel and flour, cook 1 minute. Add 3/4 cup broth, season lightly with salt and pepper. Return onions and garlic to skillet. Bring to boil. Reduce heat. Cover and simmer for 45 minutes.

In small bowl, beat egg yolks and lemon juice, stir in 1/4 cup of broth mixture. Pour egg mixture into skillet. Stir well, heat about 4 minutes, do not boil. Garnish with parsley. Serve hot with new potatoes and broccoli. Serves 4.