Veal Blanquette

Number of persons


Preparation time


Cooking time



  • 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

  1. Season the veal pieces with salt and pepper. Then brown them in butter in a casserole over medium heat.
  2. Add the minced onion and garlic to the pan and sauté until transparent.
  3. Sprinkle the flour over the meat and stir well to coat the pieces.
  4. Pour the white wine into the casserole and simmer for a few minutes to allow the alcohol to evaporate.
  5. 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.
  6. Add the mushrooms to the casserole and cook for a further 15 to 20 minutes.
  7. Just before serving, add the crème fraîche and lemon juice. Season to taste.