Blanquette de veau, a french veal ragout - video recipe !

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Main Dish

4 servings

Very Easy

2 h 25 m

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This is the star of French ragout ! Some veal meat so tender and savoury, with all the herbs and flavors that makes French cuisine so unique !

Ingredients

• 1 lb veal meat
• 3 carrots
• 7 ounces button mushrooms
• 1 onion
• 2 Tbsp flour
• 5 fl. ounces white wine
• 1 bouquet garni
• 1 stock cube
• 3.5 ounces thickened cream
• 1/2 lemon
• 1 egg yolk

Preparation

• In a pot, melt some butter, then add the minced onion. Once it gels golden, add the meat and cook it lightly.
• Ad the flour and the white wine. Stir.
  
• Cover with water and add the stock cube.
• Once the water is boiling, add the carrots cut in slices, the minced mushrooms, and the bouquet garni. Put on very low heat, and stew for 2 hours.
  
• At then end of the cooking, mix together the cream, the 1/2 lemon juice, and the egg yolk.
• Add this mix in the pot and stir. Take it out of the heat.
  
• There you are, your blanquette de veau is ready ! Great to eat with potatoes, rice or pasta.

PetitChef_Official

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