Image of a recipe for Veal Stew

A veal stew simmered in white sauce with mushrooms and onions.

Nicolas

4 servings

Category: Main Courses

Origin: Normandy

Difficulty: Normal

Price: Bon marché

preps: 30 minutes

cooking: 60 minutes

temperature: 0 Celcius


Step - 1

Bay Leaf

1/2 leaf Bay Leaf

Black Pepper

1 pinch Black Pepper

Butter

10 grams Butter

Carrot

1 whole Carrot

Celery

1 whole Celery

Clove

1 whole Clove

Double Cream

1/2 cup Double Cream

Eggs

2 whole Eggs

Lemon

1 whole Lemon

Mushroom

250 grams Mushroom

Oil

1 whole Oil

Onion

18 baby Onion

Parsley

3 tsp Parsley

Salt

1 pinch Salt

Thyme

2 sprig Thyme

Veal

1.4 kg Veal

1 - Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley.

2 - Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides.

3 - Add the carrots, onion, herbs and salt. Add water to cover the meat.

4 - Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.

5 - Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned.

6 - Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm.

7 - Combine the egg yolks with the cream and half of the lemon juice in a bowl.

8 - Remove the meat, the mushrooms and onions and place them in a serving dish.

9 - Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed.

10 - Pour the sauce over the meat in the dish.

11 - Veal stew is usually served with rice.

12 - Wine suggestion: red Bordeaux Supérieur or Graves, red Loire, Chablis, Vouvray