Discover the old-fashioned beef stew, the one we eat at our grandmother's house in winter. Here is the true recipe for veal blanquette: French cuisine:
You will need for 8 people:
- 1 kg of sauteed veal
- 400 g mushrooms
- 2 carrots
- 3 white leeks
- celery stalk
- garlic clove
- 2 egg yolks
- 50 g flour
- 70 g of butter
- 3 c. 5% fat light cream
- 4 c. dry white wine
- 1 bouquet of herbs (parsley, thyme, bay leaf)
- 4 teeth
- 4 sprigs of flat parsley
- salt pepper
Cost per person:
- Veal: € 13.10 for 600 g
- Others: around € 15
- Total per person: € 5.15
- Preparation time 30 min
- Cooking time: 1h45
- Difficulty level: average chef
First, peel the vegetables (carrots, garlic, shallots and onions) and cut the carrots, celery and sliced leek. Then clean and cut the mushrooms.
Cut the onion into 4 and prick it with your teeth. Cut the shallot in half and chop the garlic. Finally, cut the meat into pieces of about 70 g. Lets go cook.
Once peeled and cut into pieces, boil 2 liters of water, then soak the pieces of meat for a maximum of 1 minute to bleach them. Drain them, then return them to the bottom of the pan, adding the onion, shallot, garlic, leek, celery, carrots and bouquet of herbs. Salt and pepper
Add the wine and then the water to dip the meat and vegetables. Cover, boil, then lower the heat and simmer for about 1h30 with small kettles.
Meanwhile, fry the mushrooms in a pan with 20 g of butter and 3/4 of the lemon juice.
Then prepare a blond roux: in a saucepan, melt the rest of the butter, sprinkle with the flour, mix well with a whisk until the butter has completely absorbed and all the brown is lightly, then stop cooking and let cool.
When finished cooking and the meat is cooked, collect the cooking broth in a bowl.
Also, add this broth to the saucepan that contains the roux, pour it several times and mix to dilute the roux and thicken the sauce until it boils.
Last step before enjoying this dish: put the meat and vegetables in your pan, add the mushrooms and the sauce.
When serving your plate, mix the cream and egg yolks in a bowl, then add it to the plate, stirring constantly so it does not boil.
Finally, to accompany the meat, you can choose English potatoes, Creole rice, stewed celery hearts or cauliflower.
Find the veal over low heat for the Near Marnand blanquette in Temps Gourmand!