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Recipe posted by Sebastien Charles
The authentic veal stew recipe with white onions and fresh mushrooms. "
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Preparation time: 25 mn
Cooking time: 90 mn
Rest time: 0 mn
Total time: 115 mn
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For 6 servings:
3 pounds veal shoulder cut into chunks
a dozen small white onions
1 lb fresh mushrooms
juice of one lemon
2 tablespoons of sugar
5 tablespoons butter
1 egg yolk
5 tablespoons flour
2 tablespoons of heavy cream
salt and pepper
For the stock
1 large onion with 4 cloves pushed into it
4 garlic cloves
2 carrots
1 leek
1 stick of celery
1 herb bouquet of thyme, bay leaf and parsley
1 vegetable stock cube
2 tablespoons of cooking salt
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Last update 17/11/2006
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1
Place the pieces of meat in saucepan of cold water and bring to boil for one minute to get rid of any starch and impurities.
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2
Drain off the water and put the meat in a dish. Add the carrots, the onion stick with four cloves, the garlic cloves, the leek, the stick of celery, the herb bouquet, the vegetable stock cube and the salt. Cover with water and bring to the boil. Reduce the heat and cook for about 50 minutes, skimming regularly.
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3
Melt a knob of butter in a saucepan and add the small white onions (peeled), a glass of water and two tablespoons of sugar. Cook on a low heat for about 20 minutes until some of the liquid evaporates and the onions are lightly browned. Keep warm.
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4
Melt a knob of butter in a frying pan and add the mushrooms. Cook for 5-10 minutes with a little water and lemon juice. Season with salt and keep warm.
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5
When the meat is cooked, drain off the stock and put it to one side. On a low heat, melt the butter in a saucepan and add the flour to make a roux. Mix thoroughly until the butter is completely absorbed and the roux is slightly colored. Gradually add the stock, stirring with a whisk until it starts to boil. Mix the cream with the egg yolk and add it to the saucepan. Whisk thoroughly. Season to taste.
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Finishing touches...
The veal stew should be served hot, accompanied with rice and the meat stock as gravy. |
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