Blanquette de Veau à l'Ancienne - Veal Stew

Blanquette de Veau à l'Ancienne - Veal Stew

What is Blanquette de Veau?
A veal stew simmered in white sauce with mushrooms and onions.
Ingredients
1 kilo (3 lbs) veal (stew meat cut into 2-inch cube)
40 g of Butter (more or less)
1 carrot
1 onion
2 full soup spoons of flour
4 / 5 cups water
250 g (1/2 lb) mushrooms
Herbs: 2 sprigs thyme, 3 parsley, 2 cloves, 1/2 bay leaf
1 egg yolk
2 full soup spoon of whipping cream (crême fraîche)
Salt, pepper

Buy ingredients at the grocery and gourmet store

Cooking pan : 45 mn (or pressure cooker : 25 mn)
Veal Stew Recipe (serve 4 or 5)
1: Cut the veal into 2-inch cubes
2: Melt the butter (20 g) in a pan (casserole). Add the veal. Brown on all sides.
3: Add the carrot cut in slices, onion cut in quarter.
4: When everything is brown, add the flour, and mix all together, make it brown a little.
5: Add the boiling water to cover the meat, then add herbs, salt and pepper. Cover with a lid
6: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
7 : Clean the mushrooms and cut them in quarters, or slices, melt 20 g of butter in a pan, cook the mushrooms, and keep them warm.
8: When the stew is cooked, remove the meat and all the ingredients, place them in the service dish. Add the cooked mushrooms. Keep warm. Leave the cooking juice in the pan.
9: In a bowl, combine the egg yolk with the cream and mix. Then pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add salt and pepper if needed.
10 : Pour the sauce over the meat in the serving dish.
Serving: Veal stew is usually served with rice or potatoes

Blanquette de Veau à l'Ancienne - Veal Stew belongs to the following groups: