/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2021-06-21 15:16:352021-11-24 10:08:17Blanquette de veau
Blanquette de veau
- 500 g veal sucade
- 1 pcs onion
- 1 piece winter carrot
- 1 piece leek
- 1 stalk celery
- 3 sprigs of thyme
- 2 bay leaves
- 100 ml white wine
- 200 ml veal stock
- 4 tsp butter
- 20 pieces of silver onions
- 1 tbsp sugar
- 3 tbsp flour
- 100 g chestnut mushrooms
- 100 g shiitakes
- 100 g oyster mushrooms
- 150 ml crème frache
- 1 bunch of parsley
- 1 piece lemon squeezed
- Cut the meat into cubes. Make sure they are all about the same size.
- Place the meat in a stockpot and pour in cold water until the meat is just covered. Bring to a boil and simmer for 5 minutes. Drain and rinse the pulp in a colander with cold water.
- Peel the onion and add the cloves. Cut the carrot into slices and the celery into pieces.
- Return the meat to the pan. Add the onion, carrot, celery, garlic and herbs.
- Pour in the veal stock and very generously with salt and pepper. Bring to a boil. Skim the surface if necessary.
- Put the lid on the pan, lower 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 cooking. Note: place another pan/bowl under the colander, because you have to collect the moisture. You will need some of it to make the sauce. Remove the vegetables and herbs. Transfer the meat to a plate and cover with aluminum foil to keep warm.
- Pour the stock into a measuring cup. You need 500 ml to make the sauce. (tip: make sure you keep some extra stock. If your sauce gets too thick, you can thin it later with the extra stock)
- Melt the butter in a pan over low heat. Add the flour and stir well for 2 minutes to get a nice roux. Then, while you keep stirring, gradually add the stock. Let it cook for a few minutes to get a nice thick sauce. Season with salt and pepper.
- Return the meat to the pan. Stir in the crème frache, egg yolk and lemon juice in a small bowl. Add the egg mixture to the stew and stir well. Heat the mixture for a few minutes. Add the mushrooms and pour in the sauce. Heat everything on low heat. Taste well and, if necessary, season with some extra salt, pepper and/or lemon juice. If you find the sauce too thick, you can thin it out by adding some extra stock. PLEASE NOTE: the sauce should no longer boil, because then the sauce will curdle.
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