Put 1 litre of water in a pressure cooker and bring to the boil.

Stick cloves in onion.

Add meat, onion, carrots, mushrooms and herbs to boiling water and seal the pressure cooker. Cook for 20 mins (veal) or 30 mins (lamb).

Remove herbs and onion.

Melt butter in frypan and add flour. Cook for a couple of mins.

Use juice from meat to thin butter mixture till the sauce has the desired consistency.

Salt to taste.

Serve with a little cream and an egg yolk (mixture cannot be boiled again after egg is added).

Serve with rice or mashed potatoes.