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🍲 Classic Blanquette de Veau (Veal in White Sauce)

450 kcal · 120 min · 4 servings

Ingredients

• 800 g Veal round steak (cubed)
• 40 g Butter
• 150 g Onions (finely chopped)
• 150 g Parsnips (cubed)
• 150 g Carrots (cubed)
• 250 g Mushrooms
• 500 ml Veal stock
• 200 ml Heavy cream
• 2 Egg yolks
• 1 EL Lemon (juice)
• 1 TL Salt
• 1/2 TL White pepper
• 1 Bund Fresh parsley

Instructions

1. 1. Wash veal, pat dry, and cut into evenly sized cubes.
2. 2. Melt butter in a large pot. Sweat onions and vegetables for about 5 minutes.
3. 3. Add veal and cook briefly until it turns whitish.
4. 4. Deglaze with veal stock. Cover and simmer on low heat for 1.5 hours.
5. 5. Fry mushrooms briefly in a pan and add to the meat broth.
6. 6. Add cream and let sauce simmer lightly until thickened.
7. 7. Whisk egg yolks with some cream and lemon juice. Slowly temper by adding hot sauce while stirring (do not boil).
8. 8. Stir the egg-cream mixture back into the pot. Season with salt and white pepper.
9. 9. Sprinkle with chopped parsley. Serve immediately, as the sauce may curdle if cooked too long.

Nutrition per serving

• kcal: 450
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 22 g