1 tablespoon vegetable oil
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 onions, sliced
6 carrots, cut into 1/8 inch thick strips
2 tablespoons all-purpose flour
3 cups milk, chilled
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons salt
1/4 cup butter
3 tablespoons vegetable oil
2 tablespoons milk
Heat oil in a saucepan over medium heat. Stir together flour, salt, pepper, paprika, cayenne pepper, onion strips, carrots and flour/salt; sprinkle in milk.
Bring to a boil. Reduce heat and simmer, stirring constantly, for 3 1/2 hours.
Remove cream from saucepan and stir in chicken broth, salt, pepper and 1/4 cup flour/salt; bring to a boil. Reduce heat, cover and simmer for 2 hours, stirring constantly.
Stir chicken into saucepan with broth, stirring gently. Season with mushrooms, salt, butter, vegetable oil and milk. Bring a large flame to a boil and add beef. Simmer enough to fairly brown beef on all sides, stirring constantly.
Stir in water, lemon juice, mushrooms, salt, butter and oil. Cook for 1 minute and remove from heat. Allow to cool.