EFK Kitchen Ready
EFK Blanquette de Veau
A traditional pale veal stew gently simmered rather than browned, then finished with mushrooms, pearl onions, cream, and lemon. The result is delicate, savory, and comforting without the dark flavors of a browned braise.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 120 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Put the veal in a Dutch oven and add the stock, carrots, onion, celery, bay leaf, thyme, and peppercorns. Add enough water to barely cover. Bring slowly to a gentle simmer, skimming any foam. Do not brown the meat.
- 2. Cover partially and simmer very gently 75 to 90 minutes, until the veal is tender. Transfer the veal to a bowl. Strain the cooking liquid and reserve 3 cups; discard the spent aromatics.
- 3. Melt 1 tablespoon butter in a skillet. Cook the pearl onions with a splash of reserved broth until tender, then add the mushrooms and cook until just softened. Set aside.
- 4. Melt the remaining 3 tablespoons butter in the Dutch oven. Whisk in the flour and cook 2 minutes without browning. Gradually whisk in 3 cups hot reserved broth and simmer until smooth and lightly thickened. Stir in the cream and lemon juice.
- 5. Return veal, pearl onions, and mushrooms to the sauce. Simmer 10 minutes, season with salt and additional lemon if needed, and finish with parsley.
Equipment
Large Dutch oven; saucepan or skillet; fine-mesh strainer; whisk; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; instant-read thermometer
Food safety & storage
Veal should reach at least 145°F and rest 3 minutes; this gentle braise will normally cook well beyond that as it becomes tender. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat to 165°F.
View this recipe on the original EFK website ↗