Indulge in the rich flavors of French cuisine with this savory veal stew, a classic dish known for its tender meat and creamy sauce. Perfect for special occasions or cozy family dinners, this delightful stew is packed with hearty vegetables and aromatic herbs. The slow-cooked veal becomes incredibly tender, while the creamy sauce adds a luxurious touch that brings all the flavors together. Serve it with crusty bread or creamy mashed potatoes for a comforting and satisfying meal that will impress your guests and warm your heart. Let’s dive into this delicious recipe!
Ingredients:
1 kg veal (shoulder or breast), cut into pieces
2 carrots, peeled and sliced
1 leek, cleaned and chopped
1 onion, chopped
2 cloves garlic, minced
1 bouquet garni (thyme, bay leaves, parsley)
200 g mushrooms, sliced
30 g butter
30 g flour
200 ml cream
1 egg yolk
Salt and pepper
Instructions:
Prepare the Meat and Vegetables: In a large pot, combine the veal, carrots, leek, onion, garlic, and bouquet garni. Cover with water, season with salt and pepper, and bring to a simmer. Cook gently for about 1.5 hours.
Cook the Mushrooms: In a skillet, melt some butter and sauté the mushrooms until golden.
Make the Roux: In a separate pan, melt the remaining butter and whisk in the flour. Cook for a few minutes without letting it brown. Gradually whisk in some of the cooking broth from the meat to form a smooth sauce.
Finish the Sauce: Off the heat, stir in the cream and egg yolk into the sauce. Mix well to ensure it is smooth and creamy.
Combine: Add the cooked mushrooms and veal pieces back into the sauce. Let it simmer for another 10 minutes, allowing the flavors to meld.
Serve: Check for seasoning and adjust if necessary. Serve the Blanquette de Veau hot, ideally with rice or steamed potatoes.
