Veal Blanquette

Ingredients

4 servings

• 1 kg of veal stew meat
• 1 chicken stock cube
• 2 carrots
• 1 yellow onion
• 1 small can of mushrooms (sliced)
• 1 small tub of crème fraîche
• lemon
• 1 egg yolk
• flour
• 25 cl of white wine
• salt
• pepper
• 1 vegetable stock cube

Steps

1. 1

   Sauté the meat in a little unsalted butter until the pieces are lightly browned.

2. 2

   Sprinkle with 2 tablespoons of flour. Stir well.

3. 3

   Add 2 or 3 glasses of water, the bouillon cubes, the wine, and stir. Add more water if necessary to cover.

4. 4

   Slice the carrots into rounds and thinly slice the onions, then add them to the meat along with the mushrooms.

5. 5

   Let simmer over very low heat for about 1 hour 30 minutes to 2 hours, stirring occasionally.

6. 6

   If necessary, add water from time to time.

7. 7

   In a bowl, mix the crème fraîche, egg yolk, and lemon juice well. Add this mixture at the very last moment, stir well, and serve immediately.