Veal stew with mushrooms: the ultra-tender traditional recipe
Ingredients · Servings 6
- 1.2 kg Veal for blanquette
- 400g Button Mushrooms
- 3 Carrots
- 1 Leek
- 1 Onion
- 2 cloves
- 1 Bouquet garni
- 50g Butter
- 40g Flour
- 20 cl Fresh cream
- 1 egg yolk
- 1 Citron
- Cell
- Pepper
Method · 2 h 15 min
- Cut the veal into large, even pieces and place them in a large pot. Cover generously with cold water and gently bring to a boil. Skim the surface to obtain a clearer broth. Peel the carrots and slice them. Clean the leek and cut it into pieces. Peel the onion and stud it with the cloves.
- Add the carrots, leek, onion, and bouquet garni to the casserole dish. Season lightly with salt and pepper. Partially cover and simmer over low heat for about 1 hour and 15 minutes. Check regularly that the meat remains covered with liquid. Clean the mushrooms and quarter them. Sauté them in 15g of butter for 6 to 8 minutes, until tender.
- When the meat is tender, remove it along with the vegetables and keep them warm. Strain about 600 ml of the cooking broth. Melt the remaining butter in a saucepan, then add the flour. Stir for 1 to 2 minutes without letting it brown. Gradually pour in the hot broth, whisking constantly to create a smooth sauce. Let it thicken for a few minutes over low heat.
- Mix the crème fraîche with the egg yolk and a squeeze of lemon juice. Remove the sauce from the heat and stir in this mixture without letting it boil. Return the meat, vegetables, and mushrooms to the casserole dish and pour the sauce over them. Gently reheat for a few minutes. Taste, adjust the seasoning, and serve hot with rice or potatoes.
6 pers.
Veal stew with mushrooms is one of those great family recipes that's always a pleasure to make. The meat simmers gently in a fragrant broth until it becomes meltingly tender, while the mushrooms and small vegetables generously complete the dish.
The famous white sauce is made with the cooking broth, a little cream, and an egg yolk to achieve a smooth, velvety texture. The mushrooms are sautéed separately before being added to the pot, allowing them to retain all their flavor. Serve this blanquette with white rice, steamed potatoes, or tagliatelle. It's a dish that takes time, but it richly rewards the patience. And like many slow-cooked recipes, it's also delicious the next day.
