Blanquette de Veau

Experience the comforting embrace of Blanquette de Veau, a classic French dish featuring tender veal simmered with aromatic vegetables and finished with a rich cream sauce. Ideal for a cozy weeknight dinner or a special gathering.

• 1 kg veal shoulder or stew meat
• 2 tablespoons olive oil
• 1 large onion
• 2 carrots peeled and sliced
• 2 stems fresh thyme
• 3 cups water
• 200 grams button mushrooms
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour

Method

1. 1

   In a large pot, heat the olive oil over medium-high heat. Add the veal pieces and brown on all sides. Remove the veal and set aside.

2. 2

   In the same pot, add the onion and carrots. Sauté for about 5 minutes until softened.

3. 3

   Return the veal to the pot and add the thyme and water. Bring to a simmer, cover, and cook on low heat for 1.5 hours, or until the veal is tender.

4. 4

   After 1.5 hours, add the mushrooms and cook for an additional 30 minutes.

5. 5

   In a small bowl, mix the flour with a little water to create a paste. Stir this into the pot to thicken the sauce.

6. 6

   Remove the pot from heat and stir in the heavy cream and lemon juice. Adjust seasoning with salt and pepper to taste.

7. 7

   Serve hot, garnished with fresh parsley if desired, and enjoy with rice or crusty bread.