Blanquette de Veau

Name: Blanquette de Veau
Total time: 7200 s
Yield: 4-portion
Cuisine: Indian
Ingredients: 1 kg Veal stew; 1 Chicken stock cube; 1 Bouquet garni; thyme Branches of; 2 or 3 carrots; 1 Yellow onion large; 1 Leek ,; 4 mushrooms ,; 3 cloves Garlic ,; 1 small jar cream; one lemon Juice of; 1 Egg yolk; Flour; 25 cl White wine; Salt pepper; Parsley; rice Steamy

Juliette B @cook_7829443

Barcelona

When it's cold outside, you cannot go wrong with a pot of tender veal cheaks with winter veggies and a delicious creamy sauce. As usual, I'm a big fan of chopping everything, covering it with wine and letting it bubble away while minding my own business. If you're a lazy cook like I am, this one should be a perfect fit for you too ... and I guess your stomach will not complain.

Juliette B @cook_7829443

Saved

Ingredients

120 mins

4-portion

1 kgVeal stew
1Chicken stock cube
1Bouquet garni
thyme Branches of
2 or 3carrots
1Yellow onion large
1Leek ,
4mushrooms ,
3 clovesGarlic ,
1 small jarcream
onelemon Juice of
1Egg yolk
Flour
25 clWhite wine
Salt pepper
Parsley
rice Steamy

Saved

Steps

120 mins

1

Brown the meat and the oinion in unsalted butter until the pieces are lightly browned. Sprinkle with 2 tablespoons flour. Stir well.
2

Add 2 or 3 glasses of water and stir. Add the bouillon cube and the bouquet garni, pour the wine and leave it to simmer.
3

Cut the carrots into slices and chop the leek and the garlic then add the meat and the mushrooms. Simmer over very low heat, stirring 1:30 to 2:00.
4

If necessary, add water occasionally.
5

In a bowl, mix cream, egg yolks and lemon juice. Add this mixture at the last minute with a few leaves of parsley stir and serve immediately with steamy rice.