Veal Blanquette

 Ingredients: 80 g of butter, 800 g of young veal, 3 tablespoons of flour, 3 carrots, 1 leek, 300 g of mushrooms, 2 medium onions, 1 clove of garlic, 2 cloves, 2 liters of vegetable broth, 300 ml of white wine, 300 ml of sour cream, 2 egg yolks, salt and pepper

To prepare a delicious and aromatic dish, we start with the meat, which we wash thoroughly under a stream of cold water, ensuring that all impurities are removed. We cut it into appropriately sized cubes, not too large, so that it cooks evenly. We place the meat cubes in a spacious pot, adding finely chopped onion, as it will provide an extra flavor. Cloves and garlic, added to this combination, enrich the flavors and give the dish a distinct note.

We cover everything with vegetable broth, which will add a rich taste and help tenderize the meat. We bring the pot to a boil, letting it simmer for about two hours. After an hour and a half, we take care of the carrot, which we peel, wash, and slice into rounds. We add the carrot to the pot, check the meat, and when it is almost cooked, we carefully pour in the white wine, which will intensify the flavors.

The leek, cut into pieces, will find its place in the stew, bringing a crunchy texture and a pleasant aroma to the dish. We cover the pot with a lid and let it infuse on low heat, being careful not to burn it. If we opt for fresh mushrooms, we wash them, clean them, and blanch them in salted water to preserve their texture. If we use canned mushrooms, we rinse them under a stream of cold water and add them to the meat stew.

We let it cook for a few more moments for all the flavors to intertwine, then we set the dish aside. We need to strain the vegetables, collecting the liquid in a pot, which will be the base of our sauce. In a separate pan, we melt the butter over low heat and begin to incorporate the flour, stirring continuously to avoid lumps. We add the sour cream and a ladleful of the liquid obtained from the meat, continuing to stir.

When we finish adding the liquid, we let the sauce boil until it reaches half of the original quantity, making sure to stir constantly to prevent it from sticking to the bottom of the pan. Before serving the dish, we gently incorporate the egg yolks, which will give the sauce a special creaminess.

We serve the meat and vegetables separately, alongside the aromatic sauce, and as a side dish, we can opt for boiled rice or boiled potatoes, which will perfectly complement this savory dish. Enjoy your meal!

 Tags:  onion meat garlic carrots soup unt flour sour cream life mushrooms wine