Nutrition Facts
4 servings
4
Recipe for Veal Stew with Chanterelles
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Enjoy this veal stew with mushrooms, a comforting dish that combines the tenderness of the meat with the earthy flavor of the mushrooms. This recipe is friendly and perfect for a family meal or with friends. I like to serve it with rice. Easy to make, it will delight the taste buds of the whole family thanks to its creamy sauce and fragrant vegetables. This reinvented version adds a touch of originality to this classic dish.
Ingredients
1 Boneless veal stew
1 Onion
2 Clove
2 Carrot
250 Chanterelle
1 Chicken broth
1 Herb bundle
Salt
Pepper
1 Egg yolk
10 sour cream
½ Lemon
30 Butter
30 Flour
Directions
1
Cut the meat into cubes and place it in a pot. Cover with cold water and bring to a boil. When the water boils, skim off the foam until the water is clear.
2
Peel the onion and insert the cloves. Peel the carrots and cut them into rounds. Add the onion, carrots, and herb bouquet to the pot. Season with salt and pepper. Cover and cook on low heat for 45 minutes.
3
Then add the chanterelles and cook for another 15 minutes.
4
Prepare the sauce in a saucepan by making a light roux with butter and flour. Whisk the sauce with 300 ml of broth, letting it cook briefly to achieve a creamy consistency.
5
In a bowl, mix the egg yolk with the cream and the juice of the half lemon, then pour this mixture into the sauce. Remove the onion and the herb bundle from the pot. Add the sauce to the pot and warm for a few minutes over low heat. Adjust the seasoning if necessary.
6
To finish, serve with rice. Enjoy.
Ingredients
Ingredients
1 Boneless veal stew
1 Onion
2 Clove
2 Carrot
250 Chanterelle
1 Chicken broth
1 Herb bundle
Salt
Pepper
1 Egg yolk
10 sour cream
½ Lemon
30 Butter
30 Flour
Directions
Directions
1
Cut the meat into cubes and place it in a pot. Cover with cold water and bring to a boil. When the water boils, skim off the foam until the water is clear.
2
Peel the onion and insert the cloves. Peel the carrots and cut them into rounds. Add the onion, carrots, and herb bouquet to the pot. Season with salt and pepper. Cover and cook on low heat for 45 minutes.
3
Then add the chanterelles and cook for another 15 minutes.
4
Prepare the sauce in a saucepan by making a light roux with butter and flour. Whisk the sauce with 300 ml of broth, letting it cook briefly to achieve a creamy consistency.
5
In a bowl, mix the egg yolk with the cream and the juice of the half lemon, then pour this mixture into the sauce. Remove the onion and the herb bundle from the pot. Add the sauce to the pot and warm for a few minutes over low heat. Adjust the seasoning if necessary.
6
To finish, serve with rice. Enjoy.
Notes
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Solognote
I just made one... delicious... especially the next day. -
Booboo
We enjoyed it greatly, thank you for this recipe, which adds a more refined touch to the traditional stew!
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