FRIJE

Name: Veal Blanquette
Prep time: 45 min
Cook time: 90 min
Yield: 6 servings
Ingredients: 1 kg of veal shoulder; 2 onion; 2 carrot; 1 stalk of celery stalk; 1 leek; 1 stalk of thyme; 1 bay leaf; 3 clove; 85 g of butter; 250 g of button mushroom; 0.5 lemon; 70 g of flour; 20 cl of sour cream; 1 pinch of salt and pepper

<< recipes

Veal Blanquette

Serve with good fresh pasta or white rice.

Classical French Family Public

Course: Main course

Preparation time: 45 minutes

Cooking time: 90 minutes

Cost per serving: 3,07 €

Energy: 495 kcal / serving

Instructions

1. Cover the pieces of veal with cold water, add the 2 onions, carrots, celery stalk, leek, thyme, bay leaf, cloves, and salt. Bring to a boil, then let simmer for an hour, skimming occasionally. Once the meat is cooked, remove it and keep it warm. Strain the broth.
2. Prepare a white roux with 70g of butter and the same amount of flour, moisten with 1 liter of very hot broth, bring to a boil while stirring constantly, add the fresh cream, let it reduce, and season with pepper. Reduce the heat. Put the pieces of meat back into the sauce. Check the seasoning.
3. Cut off the earthy part of the mushrooms, quarter them if they are large. In a saucepan, add a tablespoon of water, the juice of 1/2 lemon, 15g of butter, salt, and pepper. Bring to a boil and add the sliced mushrooms. Let them cook for 10 minutes. Add the mushrooms to the sauce with the meat. Let it simmer gently for a few more minutes.