Nutrition Facts
4 servings
4
Express Veal Blanquette Recipe
No Reviews
Discover the super recipe for quick veal stew, ideal for those who are impatient and short on time but love the traditional, tender stew. This recipe, inspired by the true traditional stew recipe, should be served hot with rice.
Ingredients
1 Veal
120 Butter
1 clove Garlic
2 Onion
2 Flour
30 Dry white wine
1 pinch Grated nutmeg
2 Dehydrated veal stock
1 Herb bouquet
4 carrot
100 Button mushroom
10 Sour cream
½ Lemon juice
Salt
Pepper
Directions
1
Cooking the veal Season the pieces of veal with salt and pepper. In a pot, heat 50 g of butter and sauté the veal for 5 minutes over high heat, stirring. Add the crushed garlic and sliced onions.
2
Preparation of the sauce In a bowl, mix the flour and white wine. Pour into the pot, add the nutmeg, and stir until thickened.
3
Dissolve the veal stock in 200 ml of water. Pour the broth into the pot. Add the bouquet garni. Adjust the seasoning. Mix.
4
Simmer. Let cook covered for 40 minutes on low heat.
5
Cooking the vegetables Peel and slice the carrots. In a skillet, sauté the carrots for 10 minutes in 50 g of butter.
6
Cut off the earthy stems of the mushrooms and wash them. Sauté them in 20 g of butter for 5 minutes.
7
Add the vegetables. Incorporate the carrots and mushrooms into the pot. Add the cream and lemon juice. Continue cooking for 10 minutes. Serve immediately.
Ingredients
Ingredients
1 Veal
120 Butter
1 clove Garlic
2 Onion
2 Flour
30 Dry white wine
1 pinch Grated nutmeg
2 Dehydrated veal stock
1 Herb bouquet
4 carrot
100 Button mushroom
10 Sour cream
½ Lemon juice
Salt
Pepper
Directions
Directions
1
Cooking the veal Season the pieces of veal with salt and pepper. In a pot, heat 50 g of butter and sauté the veal for 5 minutes over high heat, stirring. Add the crushed garlic and sliced onions.
2
Preparation of the sauce In a bowl, mix the flour and white wine. Pour into the pot, add the nutmeg, and stir until thickened.
3
Dissolve the veal stock in 200 ml of water. Pour the broth into the pot. Add the bouquet garni. Adjust the seasoning. Mix.
4
Simmer. Let cook covered for 40 minutes on low heat.
5
Cooking the vegetables Peel and slice the carrots. In a skillet, sauté the carrots for 10 minutes in 50 g of butter.
6
Cut off the earthy stems of the mushrooms and wash them. Sauté them in 20 g of butter for 5 minutes.
7
Add the vegetables. Incorporate the carrots and mushrooms into the pot. Add the cream and lemon juice. Continue cooking for 10 minutes. Serve immediately.
Notes
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DADDY1949
Very good and easy recipe. It only needs a bit more cooking time and to reduce the amount of butter for sautéing the carrots and mushrooms, it's lighter. -
MUMU6966
Excellent! Easy and quite quick even for an evening when you don't have much time to cook. Served with rice, it's sublime! Highly recommended... and easy to make again at will! -
Brigitte
Great recipe, for its ease and flavor. We have a good portion left for tomorrow afternoon, I'm delighted. I've read the comments, and whatever the name of the recipe doesn't matter if it is delicious. -
aurelie-r54
Good My suggestion: Made without veal stock, I used more carrots, added some chopped celery leaves, and a few pearl onions. It was good, my partner loved it. -
Emma
OUR REFERENCE RECIPE! Great recipe! We can't get enough of it! Our guests loved it too, especially the cream-lemon sauce!
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