
Creamy Veal Stew

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This satisfying stem; a blanquette de veau, has almost legendary status in France as a grandmothers dish par excellence. Nowadays, you are more likely to see it in restaurants. Because veal stew is made from stew meat taken from the shoulder; leg, or breast, it is the least expensive way to serve veal. The best (but more arduous) way to go about acquiring stew meat is to buy a whole breast of veal. It will be large - and will consist primarily of bones. You will wonder what you have gotten yourself into. Ideally you will get it home and separate the meat from the bones, make a veal broth with the bones, and use this broth to make the stew a day or two later. The easier approach is to buy veal stew meat and braise it in water or whatever meat broth you can find. Button mushrooms and glazed pearl onions are the classic garnishes, but you can improvise your own. Serve the stew with rice to absorb the abundant sauce. Makes 8 main-course servings.
ingredients
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serves: 8
1 breast of veal (about 15 pounds, or 5 pounds veal stew meat)
1 large carrot (peeled, quartered lengthwise, and cut into 1-inch sections)
2 onions
2 whole cloves
Bouquet garni
4 cups veal broth (chicken broth, or water)
1 pint pearl onions (boiled for 1 minute, rinsed with cold water, and peeled)
1 package (10-ounce) cultivated white mushrooms
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream (or to taste)
Salt
Pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 727
- Total Fat: 34 g
- Saturated Fat: 14.2 g
- Trans Fat: 0.1 g
- Cholesterol: 347.1 mg
- Sodium: 633.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.4 g
- Sugars: 3.3 g
- Protein: 89.1 g
preparation

comments
arlene
May 9, 2012