Veal stew

Recipe: Veal blanquette

Recipe Blanquette of veal or old-fashioned blanquette of veal. Cooking blanquette of veal in a cast iron casserole dish, with vegetable broth. The veal blanquette sauce with a white wine, I chose a Puligny-Montrachet from the Burgundy region. Veal stew; an easy recipe to make a little long but so tasty. A quick veal blanquette recipe. A veal blanquette sauce with an egg yolk.

Recipe ingredients

• Veal blanquette recipe for 4 people:
• 1.1 kg of veal
• 1 calf’s tail or 1 calf’s foot
• 1 tablespoon of olive oil
• 1 knife tip of powdered cloves
• 1 tablespoon of flour
• 3 new carrots
• 1 stalk of celery
• ½ yellow turnip
• 3 sprigs of parsley
• 25 cl of Puligny-Montrachet
• 350 g button mushrooms
• 15 cl of sour cream
• 2 egg yolks

Instructions

1. Cut your pieces of meat into equal parts, so that the cooking time is equal.
2. Brown them in a cast iron casserole dish with the spoonful of olive oil and the veal tail.
3. Flour the pieces of meat as soon as they have barely colored, distribute the flour well and then sear it.
4. Rinse and cut the vegetables, leave the carrots whole, you will cut them when the cooking is finished.
5. Place the vegetables in the casserole dish.
6. Pour in the white wine and add 25 cl of water.
7. Add salt and pepper.
8. Cooked 1 hour 30 to two hours
9. Sear the mushrooms in a pan so that they reject their water.
10. 30 minutes before the end of cooking, add the sour cream.
11. Just before serving, add the mushrooms.
12. Stop the heat and add the egg yolks.
13. Serve immediately.

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Number of people: 1
4 star rating: 1 review

What wine to drink with: Blanquette de veau

My favorite wine for this recipe: Puligny-Montrachet, Grape variety: Chardonnay

Temperature : between 15 ° and 16 °