Veal Blanquette
pers.
min
min
Ingredients
- 600 g veal (shoulder or tendron), cut into pieces
- 1 onion, thinly sliced
- 2 carrots, sliced
- 250 g button mushrooms, quartered
- 2 stalks celery, cut into pieces
- 2 garlic cloves, minced
- 500 ml Gourmand ready-to-use chicken stock
- 200 ml dry white wine
- 2 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons crème fraîche
- Juice of one lemon
- Salt and pepper to taste
- Bouquet garni (thyme, bay leaf, parsley)
The steps
- Season the veal pieces with salt and pepper. Then brown them in butter in a casserole over medium heat.
- Add the minced onion and garlic to the pan and sauté until transparent.
- Sprinkle the flour over the meat and stir well to coat the pieces.
- Pour the white wine into the casserole and simmer for a few minutes to allow the alcohol to evaporate.
- Add the hot chicken stock, bouquet garni, carrots and celery and simmer over a low heat for around 1? to 2 hours, until the meat is tender.
- Add the mushrooms to the casserole and cook for a further 15 to 20 minutes.
- Just before serving, add the crème fraîche and lemon juice. Season to taste.
