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Veal blanquette - French veal stew

Veal blanquette - French veal stew


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Blanquete de veau is a traditional dish from French cuisine. The term blanquette comes from the white sauce that covers the dish. Here I present one of the variants of this French stew. I was prompted by the promise that I would get a velvety white sauce. And that's how it was. In the future I will try another version with just boiled meat. The use of mushrooms is optional. A delicious dish that I will repeat at the first opportunity.

  • 1 kg of veal 2 tablespoons oil
  • 2 tablespoons butter
  • 2 carrots
  • 2 cloves garlic
  • 1 onion
  • 1 green celery stalk
  • 1 tablespoon white flour
  • 1 lemon-juice
  • 1 bouquet garnish-bay leaf, parsley, thyme
  • 1 yolk
  • 1 glass of sour cream
  • 1/2 cup turns white
  • Sarfati
  • pepper

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Blanquette veal - French veal stew:


  1. Cut the veal into cubes.

  2. The vegetables are cleaned and washed.

  3. Finely chop the onion and garlic. Cut the carrot into rounds.

  4. Lightly sauté the onion and garlic in oil and melted butter. Salt

  5. Add the meat cubes and let them brown.

  6. Add the carrot, white pheasant and mix.

  7. "Extinguish" immediately with white wine. Add enough water to boil the meat lightly.

  8. Bring the garnish and finely chopped celery to a boil.

  9. Let it simmer, simmer for about two hours until the meat is perfectly soft and well cooked.

  10. If necessary, add more water.

  11. When the boiling juice has decreased, bring the sauce made of whipped cream mixed with egg yolk and lemon juice.

  12. The white sauce is diluted with hot juice and then put in the stew pot.

  13. At this time the intensity of boiling should be reduced to a minimum.

  14. Taste and salt if needed.

  15. Serve the stew garnished with green celery or parsley leaves.

  16. It is traditionally added to Blaquette veal, mushrooms.

  17. We set aside a garnish of pasta.

Bon Appetite !!!!!


Video: Telecí ossobuco po milánsku - Roman Paulus - RECEPTY KUCHYNĚ LIDLU (May 2022).


Comments:

  1. Heskovizenako

    On your place I so did not do.

  2. Erle

    This situation is familiar to me. Let's discuss.

  3. Efraim

    I think it’s wrong.

  4. Verge

    I can't take part in the discussion right now - there is no free time. But I will return - I will definitely write what I think.



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