Main
Blanquette de veau (creamy veal stew)
- Preparation time
- 1 h 40
- Servings
- serves 6
Ingredients
- Veal — to buy1 kg
- Carrot — to buy2
- Onion — to buy1
- Stock — to buy1 L
- Mushroom — to buy250 g
- Butter — to buy40 g
- Flour — to buy40 g
- Cream — to buy200 ml
- Bouquet garni — to buy1
- Salt — to buya pinch
- Pepper — to buyto taste
- Lemon — to buy1/2, juiced
Preparation
Cut the veal into large even chunks, place in a pot, cover generously with cold water and bring gently to a boil.
Carefully skim the grey foam that rises to the surface during the first 10 minutes — this is what keeps your broth clear.
Add the carrot chunks, onion, bouquet garni and stock, season lightly with salt and simmer covered for 1 hour at a gentle simmer, until the meat is tender.
Add the sliced mushrooms 15 minutes before the end of cooking.
Make a roux: melt the butter in a saucepan, add the flour and stir for 1-2 minutes without letting it color.
Gradually whisk in hot broth from the pot to loosen the roux and avoid lumps, until you get a smooth, slightly thick sauce.
Off the heat, stir in the cream and a squeeze of lemon juice to brighten it, then return the meat and drained vegetables to the sauce.
Adjust the seasoning with salt and pepper, warm through gently without boiling, and serve with rice.