Ingredients:
- 2 lbs veal shoulder or veal stew meat, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or veal broth
- 1 cup dry white wine (optional)
- 1 bay leaf
- 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
- 1 cup pearl onions, peeled (frozen is fine)
- 8 oz button mushrooms, quartered
- 1/2 cup heavy cream
- 2 egg yolks
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Veal:
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the veal pieces and brown them on all sides. You may need to do this in batches to avoid overcrowding. Once browned, remove the veal and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and sliced carrots. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Deglaze the Pot:
- If using white wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Allow it to simmer for a couple of minutes.
- Simmer the Veal:
- Return the browned veal to the pot. Add the broth, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer, then cover and cook on low heat for about 1.5 to 2 hours, or until the veal is tender.
- Add Pearl Onions and Mushrooms:
- About 30 minutes before the cooking time is up, add the pearl onions and quartered mushrooms to the pot. Stir to combine and continue simmering until the vegetables are tender.
- Prepare the Cream Sauce:
- In a small bowl, whisk together the heavy cream, egg yolks, and lemon juice. Once the veal is tender, remove the pot from heat. Slowly add a few spoonfuls of the hot broth to the cream mixture, whisking constantly to temper the eggs. Then, stir the cream mixture back into the pot.
- Serve:
- Gently reheat the blanquette over low heat (do not boil). Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.
Serving Suggestions:
Serve the veal blanquette with rice, mashed potatoes, or crusty bread to soak up the delicious sauce. Enjoy this comforting dish with a side of steamed vegetables or a simple green salad!
4o mini