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Veal Blanquette with Companion
Instructions
- 1. Cut the meat into pieces. Peel the vegetables. Slice the carrots, quarter the mushrooms and onion.
- 2. In the robot with the mixer attachment, add the onion and oil, then start the simmer program P1 at 130 °C for 3 min.
- 3. Then add the meat mixed with flour, the bouquet garni, carrots, celery stalk and broth. Season with salt and pepper, then start the simmer program P2 at 100 °C for 30 min. At the end of the program, add the mushrooms, then restart the simmer program P2 for 45 min.
- 4. At the end of cooking, take half of the broth and mix it with the cream. Put the meat and vegetables in a dish and cover with the sauce. Serve immediately.
Notes & Suggestions
- Tip: for a thicker sauce, add 1 egg yolk.
Ingredients for servings
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800 g of veal shoulder -
100 g of mushroom -
200 g of carrot -
30 g of celery stalk -
50 g of onion -
5 cl of olive oil -
20 g of flour -
60 cl of chicken broth -
30 cl of thick sour cream -
1 pinch of salt and pepper
Rates (1)
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Surprised by the simplicity and speed of this recipe which yielded a good result. However, I think it needs more mushrooms, less cream, and adding the cream directly into the blender at the end of cooking.
Nutritional information *
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Per serving% RDA
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Energy value640 kcal32 %
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Fat44,29 g63 %
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of which saturated20,76 g104 %
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Carbohydrates11,8 g5 %
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of which sugar6,68 g7 %
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Protein46,41 g93 %
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Fibers2,15 g?
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More data
* As an indication, before cooking, RDA of the EU.