Recipe:Veal Stew Blanquette
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Pearl onions, mushrooms, and cream pair perfectly with juicy, tender veal to create the perfect comfort dish for a cold night. Serves 4 - .
Ingredients
-
VEAL STEW MEAT, thawed
1.00 LbsQty 3.00 Lbs$5.98 -
Chicken Stock
Qty 4 Cups -
Bouquet Garni wrapped in cheesecloth & tied with kitchen twine with:
Qty 1 Bouquet -
Black Peppercorns
1 bottleQty 5 Whole Peppercorns$5.78 -
Fresh Thyme
Qty 3 Sprigs -
Garlic Cloves
Qty 2 Cloves -
Bay Leaves
Qty 1 Bay leaf -
Fresh Parsley
Qty 3 Sprigs -
Pearl Onions, peeled
Qty 1 1/4 Cup -
Mushrooms, quartered
Qty 1 1/4 Cup -
Heavy Cream
Qty 1 ½ Cups -
Butter, unsalted
Qty 4 Tbsp. -
Flour
Qty 4 Tbsp. -
Capers
Qty 1 Tbsp. -
Dijon Mustard
Qty ½ Tbsp. -
Fresh Parsley, chopped as garnish
Qty 2 Tbsp. -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78
Cooking
Instructions
- In a large braising pot, combine the veal with the stock and the Bouquet Garni. Cover and simmer over medium-low heat until the veal is tender, about 1 ¼ hour, skimming the top of broth from time to time.
- Once tender, remove the veal from broth, add pearl onions and simmer liquid for 10 minutes. Add heavy cream to the cooking broth and simmer for a few minutes. Do not boil.
- In a separate pan, sauté mushrooms in olive oil, add lemon juice. Season with salt and pepper.
- In a mixing bowl, beat butter with flour until smooth. Using a whisk, add it to the broth with heavy cream, simmer a few minutes, add veal, mushrooms, capers and simmer until slightly thickened.* Add salt and pepper, and Dijon mustard. Keep warm.
- Serve with wide egg noodles or white rice. Garnish with parsley before serving. *USDA recommends cooking veal to an internal temperature of 145°F.
