veal

Veal Blanquette is a classic recipe from French cuisine. It originated sometime in the 18th century. It is prepared in various ways, using different vegetables and mushrooms in the cooking process. The general idea of this dish is veal stewed in a broth for a long time, then a nice white sauce is prepared from the cooking liquid, cream, flour, and egg yolks.
I prepared this dish by adding flavor with onion, celery, bay leaf, a bit of nutmeg, thyme, and a small amount of cloves. Like all classic French dishes, achieving a good result requires a bit of effort and time, but the result is definitely worth it.

Preparation time: about 2.5 hours
Difficulty: Medium
Servings: Four

Ingredients:
Approximately 700 g of boneless veal, such as neck or breast.
1 stalk of celery, cut into pieces
About 200 g of young carrots, halved
1 medium onion, cut into wedges
About 20 canned pearl onions
About 20-25 small button mushrooms
50 g of butter for frying the mushrooms
1.5 tbsp of flour
200 ml of heavy cream
1/5 grated nutmeg
Two to three sprigs of thyme
2 bay leaves
1 clove 2 egg yolks
A handful of chopped parsley
For browning, a couple of tablespoons of vegetable oil
Sea salt and black pepper to taste
To serve: basmati rice or baked potatoes

Instructions:

1. Cut the meat into 2-3 cm pieces and lightly brown them in a heavy-bottomed pan.
2. Meanwhile, prepare the onion, celery, and carrots. Add the vegetables to the meat and brown for a couple of minutes together.
3. Add a cup of water and bring to a boil. Season with sea salt and black pepper, add bay leaves and cloves. Reduce the heat to low and simmer the meat for a long time, at least 1.5 hours.
4. When the meat has been simmering for about 30 minutes, add the pearl onions and finely chopped parsley.
5. Continue simmering until the meat is tender.
6. Transfer the meat, carrots, and pearl onions to another plate. Strain the liquid through a sieve or remove the celery pieces and onion wedges with a slotted spoon and discard them.
7. Dissolve the flour in the heavy cream and add the egg yolks.
8. Pour the meat broth back into the pan and raise the heat to medium. Gradually add the heavy cream, flour, and egg mixture while stirring constantly. Once it lightly boils, the sauce is ready. Grate some nutmeg into the sauce.
9. If the sauce is too thick, you can add a little water.
10. Quickly fry the mushrooms in 50g of butter over high heat. This takes a couple of minutes.
11. Return the meat, carrots, and pearl onions to the sauce, add the mushrooms.
12. Sprinkle chopped parsley over the dish and serve with basmati rice or baked potatoes.
    Ready!!