Blanquette de Veau (France)




  • 1,32 lbs of beef (diced)
  • 1 onion (chopped)
  • 2 cloves of garlic (crushed)
  • 2 spoonful butter
  • 2 tablespoons of flour
  • 16,90 oz broth or chicken stock
  • 8,45 oz  cream
  • 1 carrot (sliced ​​into rings)
  • 8-10 cultivated mushrooms (sliced)
  • 1 bay leaf
  • Salt and pepper
  • lemon juice (optional)
  • Fresh parsley (for serving)

Melt the butter in a saucepan. Add the chopped onion and crushed garlic, fry until soft.

Add the meat and sauté until lightly brown on all sides.

Add the flour and stir-fry until the meat is covered.

Add the broth or chicken stock. Add the bay leaf and mix.

Add salt and pepper. Cook on low heat for about 1.5-2 hours, stirring occasionally until the meat is tender.

Add the sliced ​​carrots and mushrooms. Cook for about 15 more minutes, until the vegetables are tender.

Add cream and cook for another 5 minutes. If you want to add lemon juice, you can add it at this stage.

Take the Blanquette de Veau hot on a serving plate and garnish with fresh parsley and serve. You can serve it with rice or mashed potatoes on the side.

ENJOY YOUR MEAL


 

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