Veal Blanquette with Two Mushrooms Recipe
Veal Blanquette with Two Mushrooms
Flavors of France
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 1 1/2 hours (40 minutes in a pressure cooker)
Difficulty: Easy
Ingredients for 4 servings
- 1 kg (2 1/4 lb.) Veal, cut into large cubes (shoulder or breast)
- 100 g (3 1/2 oz.) white mushrooms
- 100 g (3 1/2 oz.) Mushrooms, e.g., hedgehog, porcini, chanterelle
- 1 large onion
- 1 large carrot
- 1 bouquet garni
- 1 clove
- 125-200 ml (1/2 to 3/4 cup) cream
- 2 egg yolks
- 30 g (1/4 cup) flour
- 30 g (2 tbsp.) butter
- 1/2 lemon
- Parsley
- Salt and pepper
  1. Rub the pieces of meat with the lemon. Place them into a casserole or Dutch oven, cover with water, bring to a boil and skim the surface.
  2. Add the halved carrot, the onion stuck with the clove, and the bouquet garni. Season with salt and pepper and cook for 1 1/2 hours at a low simmer.
  3. Twenty minutes before the end of the cooking time, add the mushrooms which have been washed and thinly sliced.
  4. Remove 500 ml (2 c.) of the broth.
  5. In another saucepan, combine the butter and flour over low heat. When the mixture is foamy, add the broth and let simmer another 10 minutes over low heat.
  6. In a bowl, beat together the egg yolks and cream, then blend them into the sauce.
  7. Pour the sauce into the Dutch oven onto the drained meat and mushrooms and let cook another 5 minutes over very low heat.
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Photo and collaboration: CIV, France
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