Name: Blanquette de veau (creamy veal stew)
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 6
Ingredients: 50 gram butter; 1.5 kilogram veal chuck, trimmed, cubed; 300 gram button mushrooms, trimmed; 2 onions, chopped; 2 carrots, chopped; 2 stalks celery, sliced; 2 tablespoon thyme leaves; 1 cup white wine; 3 cup chicken stock; 3/4 cup heavy cream; 1 egg yolk; 1/4 cup lemon juice

Blanquette de veau (creamy veal stew)

This French classic is comfort food at its finest.

Serves 6

Prep

30M

Cook

1H 40M

Total

2H 10M

Ingredients

50 gram butter

1.5 kilogram veal chuck, trimmed, cubed

300 gram button mushrooms, trimmed

2 onions, chopped

2 carrots, chopped

2 stalks celery, sliced

2 tablespoon thyme leaves

1 cup white wine

3 cup chicken stock

3/4 cup heavy cream

1 egg yolk

1/4 cup lemon juice

Method

1.Melt half butter in a large saucepan on high. Brown veal in 3 batches, 3-4 minutes each. Remove from pan and set aside.

2.Melt remaining butter in same pan. Sauté mushrooms, onion, carrot, celery and thyme 4-5 minutes, until lightly golden.

3.Add wine and simmer 4-5 minutes, until reduced by half. Return veal to pan with stock. Bring to boil. Cover and reduce heat to low. Simmer, partially covered, 1 hour, until veal is tender and sauce reduced by half.

4.In a small jug, whisk cream and yolk together. Whisk in ½ cup cooking liquid until smooth. Gradually add cream mixture to saucepan, stirring until thickened (do not boil after this point). Season to taste. Stir juice through just before serving.