Veal Stew Blanquette | Wild Fork
Make a classic French veal blanquette with a silky, delicate sauce and tender veal for an elegant, comforting recipe that never goes out of style.
INGREDIENTS
4 Cups Chicken Stock
1 Bouquet Garni (5 WFF Black Peppercorns, 3 Sprigs Thyme, 2 Garlic Cloves, 1 Bay Leaf, and 3 Parsley Sprigs, wrapped in cheesecloth & tied with kitchen twine)
10 oz. Pearl Onions, peeled
10 oz. Mushrooms, quartered
1 ½ Cups Heavy Cream
4 Tbsp. Butter, unsalted
4 Tbsp. Flour
1 Tbsp. Capers
½ Tbsp. Dijon Mustard
2 Tbsp. Fresh Parsley, chopped as garnish
LET'S GET COOKING!
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.3. In a separate pan, sauté mushrooms in olive oil, add lemon juice. Season with salt and pepper. 4. 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. 5. Serve with wide egg noodles or white rice. Garnish with parsley before serving. *USDA recommends cooking veal to an internal temperature of 145°F.