Recipe : Veal blanquette

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A real traditional French dish, the veal stew is made from boiled veal, butter sauce and carrots!

You will see the recipe is done in a short time, it is a typical dish very practical to receive guests on a great occasion! My blanquette recipe is a real treat. Follow the steps, but be careful not to leave your cloves in the dish for service.

Preparation time: 25 min
Cooking time: 90 min
Serves: 6 people
Meal cost: $

Meal course: Dishes
Meat
Posted by: guillaume
Posted on: Wednesday June 7th, 2017

Ingredients

Metric US

Veel shoulder (or sauté) cut into pieces: 1.5 Kilograms; 1.5 Kilograms
fresh button mushrooms: 500 grams; 1.1 pounds
lemon juice: 1; 1
Sugar: 2 tablespoons; 2 tablespoons
Unsalted butter: 70 grams; 0.31 cup
egg yolk: 1; 1
Flour: 70 grams; 0.5 cup
fresh cream: 2 tablespoons; 2 tablespoons
salt, pepper: 1 packet; 1 packet
large onions: 1; 1
cloves: 4; 4
garlic cloves: 4; 4
carrots: 2; 2
Leek (white part only): 1; 1
celery stalks: 1; 1
bouquet garni (thyme, bay leaves, parsley): 1; 1

Place the pieces of cut meat in a cold water saucepan and leave to boil 1 minute so that the meat is poached to remove the impurities.
Remove the meat from the water and let it drain. Then put the pieces of meat in the saucepan and add carrots, leek, celery, cloves, onion, cloves of garlic, aromatic herbs (thyme, parsley, bay leaf), the vegetable bouillon cube and salt. Cover the pan and let it simmer. You will then have to reduce the heat to cook for about 50 minutes.
In a Dutch oven, put the butter to melt and add the ingredients : onions, water, and 2 tablespoons sugar. Once the ingredients are added, you can cook for 20 minutes on a low heat. Make sure that the broth is well evaporated so that the onions are well colored. Book.
In another kitchen container, you can fry the mushrooms for 5 to 10 minutes by melting a butter knob and adding water and lemon. Season with salt and pepper. Keep warm.
Once the pieces of meat are cooked, keep them warm. You can then retrieve the broth in which the meat has been cooked by passing it through a strainer for later use.
In a pot, melt 70g butter and add flour. Be sure to mix the two ingredients well so that the flour absorbs the butter well and that it becomes slightly red. Then add the broth previously obtained after cooking the pieces of meat and mix well with a whisk until you obtain a fairly thick consistency. You can then add the cream with the egg yolk. Stir vigorously and season to taste.