1. Blanquette de veau

    Veal stew
    Porties 4 personen


    • 500 g veal meat to stew
    • 1 piece onion
    • 1 piece carrot
    • 1 piece leek
    • 1 branch celery
    • 3 branches thyme
    • 2 leave bay leave
    • 100 ml white wine
    • 200 ml veal juice
    • 4 teaspoon butter
    • 20 pieces small onions
    • 1 tablespoon sugar
    • 3 tablespoon flour
    • 100 g chestnut mushrooms
    • 100 g shiitakes
    • 100 g oyster mushrooms
    • 150 ml cream
    • 1 bunch parsley
    • 1 lemon squeezed


    • Cut the meat into cubes. Make sure they are all about the same size.
    • Put the meat in a stockpot and pour in cold water until the meat is just covered. Bring to a boil then simmer for 5 minutes. Pour off and spo Tblsp after the flesh in the colander with cold water.
    • Peel the onion and put the cloves in it. Cut the carrot into slices and the celery into pieces.
    • Return the meat to the pan. Add the onion, carrots, celery, garlic and herbs.
    • Pour in the veal stock and very generous salt and pepper. Bring to a boil. If necessary, skim the surface.
    • Put the lid on the pan, reduce the heat and let everything simmer for an hour and a half.
    • Cut the mushrooms into thick slices and fry them briefly in a knob of butter, until they are just cooked.
    • Drain the meat after stewing. Note: put another pan / bowl under the colander, because you have to collect the moisture. A part of it you need to make the sauce. Remove thevegetables and herbs. Spoon the meat onto a platter and cover briefly with aluminum foil to keep warm. Pour the stock into a measuring cup. You need 500ml to make the sauce. (tip: make sure you keep a little extra stock behind. If your sauce gets too thick, you can dilute it later with the extra stock)
    • For the sauce: Melt the butter in a pan over low heat. Add the flour and stir for 2 minutes thoroughly to get a nice roux. Then, while continuing to stir, pour in the stock a little at a time. Cook for a few minutes to get a nice thick sauce. Season with salt and pepper.
    • Return the meat to pan. Stir the crème fraiche, egg yolk and lemon juice through in a small bowl. Add the egg mixture to the stew and stir well. Heat the mixture a few minutes. Add the mushrooms and pour in the sauce. Heat everything on low heat.Taste well and, if necessary, season further with some extra salt, pepper and / or lemon juice. If you think the sauce is too thick, you can dilute it a bit by adding some extra stock. NOTE: the sauce should not boil anymore, because then the sauce will curdle. Bon appetit!the pan.
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