Veal Stew (blanquette)
Description
A scrumptious sauce that makes this main course irresistible.
Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
- 1kg veal blanquette
- 250g mushrooms
- 1 shallot
- Around 100g pickled gherkins
- 1 litre of meat stock (2 cubes)
- 150ml single cream
- 50ml white wine or juice of 1/4 lemon
- 2tbsp tomato purée
- 2tbsp butter
- 1tbsp chopped parsley
- 1 bay leaf
- 1 sprig of thyme
- Salt and pepper
Methods/steps
Chop the shallot.
Sauté it in 1tbsp butter. Add the veal and brown it.
Pour the stock and add the bay leaf, thyme, salt and pepper. Allow simmering (over a slow heat) for around 90 minutes.
Cut mushrooms in half. Slice gherkins.
Melt 1 tbsp butter in a large frying pan. Add mushrooms, white wine or lemon juice, salt and pepper.
Braise for 5 minutes.
Add 1 cup of the meat cooking juice and tomato purée, stir well.
Add the veal pieces and the gherkins. Pour the cream, stir gently and allow thickening.
Garnish with parsley.
Sauté it in 1tbsp butter. Add the veal and brown it.
Pour the stock and add the bay leaf, thyme, salt and pepper. Allow simmering (over a slow heat) for around 90 minutes.
Cut mushrooms in half. Slice gherkins.
Melt 1 tbsp butter in a large frying pan. Add mushrooms, white wine or lemon juice, salt and pepper.
Braise for 5 minutes.
Add 1 cup of the meat cooking juice and tomato purée, stir well.
Add the veal pieces and the gherkins. Pour the cream, stir gently and allow thickening.
Garnish with parsley.
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