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Veal blanquette
| Preparation : 10 min | Resting : - |
| Cooking : 1 hr 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
| Programmes : | accessories : |
Serves 4-6 personnes
:
| 1 | large carrot, sliced (4mm) |
| 1 | onion, sliced |
| 50 | g butter |
| 150 | g button mushrooms |
| 800 | g stewing veal |
| 40 | g cornflour |
| 150 | ml white wine |
| 1 | chicken stock cube |
| 1 | vegetable stock cube |
| 300 | ml water |
| 2 | bay leaves |
| salt, 5 peppercorn blend |
|
| 2 | egg yolks |
| 200 | ml crème fraîche |
| 8 | g bunch parsley, finely sliced* |
| 1 | Place the butter in the metal bowl, add the onion and the carrot; run the EXPERT programme, 2 minutes/speed 3/120 °C. |
| 2 | Rinse the mushrooms and cut off the stem*; halve or quarter depending on the size, |
| 3 | Cut the meat in 3-4cm cubes, lightly dust with cornflour, place in the metal bowl and restart the EXPERT programme, 4 minutes/speed 1A/120 °C. |
| 4 | Add the white wine, the carrot, stock cubes, water, bay leaves and mushrooms; season to taste. Remove the cap and run the STEAM programme, 1 h 30 minutes/105 °C. The meat should be tender when cooked. If necessary, continue cooking for 10-20 minutes. |
| 5 | At the end of the programme, add the egg yolks and crème fraîche and start the EXPERT programme, 2 minutes/speed 1A/98 °C. If the sauce is too thin, thicken with a little cornflour (mixed with one tablespoon cold water). |
| 6 | Sprinkle with finely sliced* parsley and serve with rice. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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