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Blanquette De Veal

chef.gonzalo's picture
Ingredients
  Fresh mushrooms 8 Ounce, sliced
  Butter/Margarine 2 Tablespoon
  Boneless veal 3 Pound, cut into 1-inch cubes
  Garlic 2 Clove (10 gm)
  Whole onions 1 Pound (16 Small Ones)
  Light cream 1 Cup (16 tbs)
  All-purpose flour 1⁄3 Cup (5.33 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Parsley 1⁄4 Cup (4 tbs), snipped
Directions

GETTING READY
1. Preheat the oven to 350° F.

MAKING
2. In a pan combine water, salt, onion and cook for about 10 minutes; drain and set aside.
3. In a saucepan heat butter or margarine and cook mushrooms in till tender, remove and set aside.
4. In the same saucepan over medium-low heat, add veal and garlic; cook, covered, for about 15 minutes, stirring frequently; but do not brown the meat.
5. In a casserole, arrange mushroom, meat and onions.
6. Measure the pan juices and add enough water to make 1 cup liquid; return liquid to pan.
7. Blend together light cream and flour; add to the pan juices.
8. Stir in bouillon granules, sherry, salt, and pepper; cook till mixture is thick and bubbly, stirring continuously.
9. Pour the liquid over mushroom, meat and onions in the casserole.
10. Bake in 350° F oven about 1 hour or till meat is tender in sherry.

SERVING
11. Sprinkle with parsley and serve the stew hot with hot cooked noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
85 Minutes
Servings: 
4

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