VEAL BLANQUETTE
Steps:
- Prepare bouquet garni (herbs and aromatics in cheesecloth) and set aside. Place all stew meat on a large plate and season with salt and pepper. Dredge the veal in flour. Add 2 tbsp of butter to a large dutch oven and working in small batches, lightly brown the veal (roughly 2 min per side). Add additional tabsp of butter and continue to lightly brown the veal. After each batch, remove veal and set aside on a fresh plate until all veal is complete. *You may need to add 1-2 tbsp of vegetable oil to help with the browning process. Add 1/4 cup of white wine to deglaze (about 3 minutes). Add onion and saute in the wine until translucent. Add 1 cup of wine and reduce for 15 minutes. Add veal back into the onion / wine mixture, add chicken stock and bouquet garni. Bring to a boil, then reduce to a simmer for 1 1/2 hours. Meanwhile, take a medium size saute pan to begin the mushrooms. Add 2 tbsp of butter to the pan and begin saute of mushrooms. Add salt & pepper to taste. After 5-7 minutes, add 3 tablespoons of white wine and let simmer for a few minutes. Remove mushrooms with a slotted spoon and set aside. At this point you can save the mushroom wine broth for another dish or cook other vegetables or discard (I usually saute some aspargus in the sauce and serve on the side). Remove cover of stew, skim fat off. Simmer uncovered for another 20-30 minutes. You may need to add a flour slurry to thicken at this point (chicken stock and flour mixture). Discard bouquet garni. Before serving, add the mushrooms and heavy cream to the stew and let simmer for 2-3 minutes. Serve in bowls, garnished with parsely & some lemon zest. Enjoy with rustic bread for dipping!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdulrahman Harun
harun_a36@hotmail.frI've made this veal blanquette several times and it's always a hit. It's a classic French dish that is sure to impress your guests.
Baberali Aliali
ba8@yahoo.comThis is a great recipe for a special occasion. It's elegant and delicious.
Kelseywelsey welsey
w.kelseywelsey@yahoo.comI'm not sure what I did wrong, but my veal blanquette turned out dry and tough. I think I overcooked the meat.
Richard West
richard_w43@gmail.comThis was the best veal blanquette I've ever had! The meat was so tender and the sauce was so flavorful.
Nova Kings
nova31@hotmail.comI'm not a big fan of veal, but this dish was surprisingly good. The sauce is what really makes it.
Jessica Dennis
jessica.d@gmail.comThis is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Rachel Banda
rbanda@yahoo.comI love the creamy sauce in this veal blanquette. It's perfect for a special occasion.
bruke gamer
b-g69@gmail.comThe veal blanquette was a bit bland for my taste. I think I would add more herbs and spices next time.
Haroon Khano23
haroon-khano2340@yahoo.comThis was my first time making veal blanquette and it was a success! The recipe was easy to follow and the dish turned out delicious. I will definitely be making this again.
Dickson chibunna
dchibunna71@gmail.comI've made this veal blanquette recipe several times and it always turns out perfectly. The key is to use high-quality ingredients and to cook the meat slowly and gently. The result is a dish that is both elegant and comforting.
Devin Mitchell
devin_mitchell7@hotmail.co.ukThis veal blanquette is a classic French dish that is sure to impress your guests. The meat is so tender and flavorful, and the sauce is rich and creamy. I highly recommend this recipe!