44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE – #5

44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE – #5

This rich veal stew can easily be modified for simple life on the water.
Instead of the multitude of steps, I reduced this delicious dish to just a few.
From a fairly lenghthy cooking process it was ready within 30 minutes.
The secret is to use lean tender veal tenderloin, requiring minimal cooking time.
 
#5
 
R.E.D. BLANQUETTE DE VEAU
(Creamy veal stew)
serves 2
1/2 veal tenderloin, cut into 1″ pieces (about 2 cups meat cubes)
1/4 cup flour
salt & pepper
2-3 tbsp butter
2 tbsp olive oil
1 small onion chopped
1 garlic clove minced
3/4 cups chopped carrots
3/4 cups sliced celery
1 cup chopped mushrooms
1 tbsp fresh thyme leaves
2 tbsp minced parsley
1 bay leave
1/2 cup white wine
2 cups chicken broth
1 egg yolk
1/2 cup heavy cream
2 tbsp fresh lemon juice
Dredge meat in seasoned flour and brown in butter and oil.
Remove from pan and add veggies stirring to brown.
Add parsley, thyme and bay leaf.
Deglaze with wine, loosening brown bits.
Add broth and simmer, reducing to half.
Whisk together yolk and cream.
Add a few spoonsful of liquid to cream then whisk into pan.
Simmer until thickened.
Return meat to pan.
Stir in lemon juice.
Serve on a bed of egg noodles.
Tout était simple!
Tout était délicieux!
Bon appétit!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.