Blanquette de Veau (White Veal Stew) Recipe - Titli's Busy Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring 1 liter of chicken stock or water to a boil in a pan.

Add 1 kg cubed veal to the boiling liquid.

Add in a peeled onion with 2 cloves pushed in, 1 sliced carrot, 1 sliced leek, 1 peeled garlic clove cut in half, 2 teaspoons of black peppercorns, and a bouquet garni.

Mix well and bring back to a boil, then cover and simmer for about 1 hour until the veal is just tender.

In a separate pan, melt 1 tablespoon of butter and add 200 g of button mushrooms or larger mushrooms cut into quarters.

Sauté the mushrooms until they are a nice golden color, about 5 minutes, then scoop them out with a slotted spoon into a bowl.

Turn the heat back on and add another tablespoon of butter, then add 200 g of whole baby onions and sprinkle on 2 teaspoons of sugar.

Scoop out about a third of a cup of the cooking liquid from the veal and add it to the onions, then let this simmer gently for about 10 to 12 minutes until the liquid evaporates and you have a sticky goo at the bottom.

Once the veal is tender, remove the meat and put it in with the onions and mushrooms.

Strain the cooking liquid through a colander into a bowl, discarding the solids.

Pour the liquid into a clean pan, add 2 tablespoons of butter and 2 tablespoons of plain flour, and bring to a boil while whisking.

Once boiling, add in 2 sliced carrots and stir well, then simmer for 10 minutes until the carrots are tender and the sauce thickens slightly.

Take 100 g of crème fraîche or double cream, add in 1 egg yolk, and beat together until smooth, then add this to the sauce and whisk it in.

Add back the meat, onions, and mushrooms, season with a little salt and a pinch of nutmeg, and stir well.

Bring back to a boil and simmer gently for a further 10 minutes before serving.

Stir in 1 tablespoon each of freshly chopped dill and freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens