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Blanquette de Veau
A classic French veal stew originating from the Normandy region, Blanquette de Veau is a rich and creamy dish made with tender veal, mushrooms, and a delicate white sauce. This comforting recipe is perfect for a chilly evening, and its elegant presentation makes it suitable for special occasions. The velvety sauce and succulent veal are balanced by the earthy flavor of mushrooms, creating a truly satisfying culinary experience.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy
Ingredients
1.5 pounds
Veal shoulder or round
0 Calories
4 tablespoons
Unsalted butter
0 Calories
2 cups
Mushrooms (button or cremini)
0 Calories
1 medium
Onion
0 Calories
2 tablespoons
All-purpose flour
0 Calories
1 cup
Dry white wine
0 Calories
2 cups
Chicken broth
0 Calories
1 cup
Heavy cream
0 Calories
to taste
Salt and pepper
0 Calories
chopped fresh
Fresh parsley
0 Calories
Step-by-Step Instructions
1
Season the veal with salt and pepper. In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Add the veal and cook until browned on all sides, about 5 minutes. Remove the veal from the pot and set aside.
2
Add the remaining 2 tablespoons of butter to the pot. Add the sliced onion and cook until softened, about 3-4 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3
Add the flour to the pot and cook for 1 minute, stirring constantly. Gradually add the white wine, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until the liquid is almost completely reduced, about 5 minutes.
4
Add the chicken broth and browned veal to the pot. Bring the mixture to a simmer and cook until the veal is tender, about 10-12 minutes. Remove the veal from the pot and set aside.
5
Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids. Add the heavy cream to the sauce and bring to a simmer. Cook until the sauce is heated through and slightly thickened, about 2-3 minutes.
6
Return the veal to the sauce and simmer until heated through. Season with salt and pepper to taste. Serve the Blanquette de Veau hot, garnished with chopped fresh parsley and a sprinkle of paprika.
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