Best Blanquette De Veau Veal Stew Recipes

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BLANQUETTE DE VEAU



Blanquette de Veau image

Blanquette de veau is a traditional French dish known for its delicious creamy white sauce prepared with creme fraiche and egg yolks.

Provided by Mike Benayoun

Categories     Main Course

Time 2h

Number Of Ingredients 11

2 lb veal (, shoulder, chest or flank, cut into large cubes)
1 onion (, poked with whole cloves)
1 bouquet garni ((parsley, thyme, bay leaf, sage))
4 carrots (, cut into large sections)
1 cup dry white wine
10 oz. mushrooms (, quartered)
4 tablespoons butter
½ cup flour
¾ cup creme fraiche
½ lemon (, juiced)
3 egg yolks

Steps:

  • Put the meat cubes in a large saucepan and cover with cold water. Bring to a boil and add salt.
  • Skim regularly at the surface so that the broth becomes clear. After 20 minutes, add the onion stuck with cloves and the bouquet garni.
  • Simmer for another 20 minutes, then add carrots and wine.
  • Continue to simmer uncovered over low heat for another 45 minutes or until meat is tender. Add a little water during cooking if necessary. Remove the onion and the bouquet garni.
  • Meanwhile, sauté the mushrooms in a frying pan for 2 minutes with a knob of butter. Add salt, pepper, add a ladle of broth and continue cooking for 5 minutes.
  • Sauce (prepare a few minutes before serving)
  • In a saucepan, melt the butter. Add the flour while whisking over low heat for 5 minutes.
  • Gradually add cooking broth while whisking until a reaching a thick sauce consistency.
  • Add creme fraiche as well as lemon juice, and continue cooking for 2 minutes.
  • Take saucepan off the heat and add egg yolks. Whisk well to incorporate. Add this sauce back to the pan with the meat and vegetables. Add the mushrooms and gently stir to incorporate everything.
  • Immediately serve the blanquette with rice.

VEAL BLANQUETTE



Veal Blanquette image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

4 pounds veal breast, boned, cut in large dice
20 pearl onions
2 quarts beef stock
1 sachet d'epices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme and 1 bay leaf in a cheesecloth bag)
6 tablespoons butter, divided
1/2 cup all-purpose flour
6 ounces (about 2 cups) white button mushrooms, cleaned and sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks
1 cup heavy cream

Steps:

  • Cover the veal with cold water to "blanch" it. Drain and rinse the veal.
  • Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside.
  • In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
  • Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
  • In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
  • The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.

BLANQUETTE DE VEAU



Blanquette De Veau image

A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."

Provided by Florence Fabricant

Categories     dinner, sauces and gravies, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

6 cups chicken stock
3 pounds veal shoulder in cubes
1 medium onion, in eighths
1 celery stalk, in 1-inch pieces
2 leeks (white part), chopped
4 cloves garlic, sliced
1 pound button mushrooms, quartered
5 sprigs thyme
5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
Salt and ground white pepper
10 ounces pearl onions, peeled
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 cup heavy cream

Steps:

  • In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
  • Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
  • When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 39 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 17 grams, Sodium 1627 milligrams, Sugar 10 grams, TransFat 0 grams

VEAL STEW (BLANQUETTE DE VEAU)



Veal Stew (Blanquette de Veau) image

Categories     Milk/Cream     Mushroom     Dinner     Veal     Leek     Carrot     Winter     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 19

For meat and vegetables
2 3/4 pound veal breast (bone in)
1 pound boneless veal shoulder, trimmed and cut into 2-inch pieces
2 1/2 quarts water
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 black peppercorns
2 onions, halved
4 carrots, quartered crosswise
1 leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 pounds mushrooms, quartered
For sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 large egg yolks
2 tablespoons crème fraîche
1 1/2 tablespoons fresh lemon juice

Steps:

  • Stew meat and vegetables:
  • Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
  • Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
  • Preheat oven to 300°F.
  • Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
  • Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
  • While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
  • Make sauce:
  • Melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and crème fraîche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160°F on an instant-read thermometer and coats back of a wooden spoon.
  • Season sauce with salt and pepper and pour over veal and vegetables.

BLANQUETTE OF VEAL



Blanquette of veal image

From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 17

1l veal stock (see goes well with for recipe)
250ml white wine
2 medium leeks , trimmed and chopped
3 sticks celery , chopped
3 carrots , chopped
2 shallots , chopped
1 whole head garlic , halved
2 sprigs rosemary
1kg boneless shoulder or back rib of veal
300g button mushroom , trimmed and halved if large
3 egg yolks
284ml pot double cream
1 tbsp horseradish sauce or wholegrain mustard
25g butter , plus a little knob extra for the pasta
large bunch flatleaf parsley , stalks trimmed, leaves roughly chopped
grated zest and juice ½ lemon
300g fresh tagliatelle

Steps:

  • Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
  • Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
  • When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
  • Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
  • Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

Nutrition Facts : Calories 695 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.01 milligram of sodium

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