I had wanted to make blanquette for a while. Wednesday's dinner with friends who don't like exotic cuisine or the sweet and sour taste gave me the opportunity to prepare this very traditional dish. But I could not resist adding a touch of originality to the recipe! I had the participants guess the secret ingredient of the recipe. After he had mentioned all the spices and condiments available, it is finally Floflo who has determined the vanilla note!
Inspired by a recipe Kitchen & Wines of France
Prep: 15min and then 10 minutes for the sauce
Serves 6 people
- 1,8kg of veal cut into pieces (brisket, shoulder and bone marrow)
- 500grams of small mushrooms, canned whole of Paris
- 2 onions
- 2 carrots
- 1 leek
- 2 vanilla
- 80g butter
- 20 cl heavy cream
- 2 egg yolks
- 40gr plain flour
- juice 1 lemon
- salt, pepper, nutmeg
Heat half the butter in a pan and fry the beef for 5 minutes. Peel the carrot and onion, Clean the leek and cut the vegetables into chunks. Add the chopped-up vegetables and drained mushrooms to the casserole and pour cold water up to the level of the meat. Boil a few minutes, skim, add salt, pepper, thyme and vanilla bean split in half lengthwise. Cover and simmer over low heat for 1 h30.
After this time, Drain meat and vegetables by filtering the broth. In a heavy saucepan, make a roux : put the remaining butter to melt, add flour and cook in rain 2 min, stirring constantly. Pour, in a thin stream, about 70 cl broth, whisking, to get a smooth sauce. Add lemon juice, adjust seasoning and pour the sauce into the pan empty.
Place back the meat and vegetables in the casserole. Simmer 10 min at low heat. At the last moment, beat cream and eggs in a bowl and pour the mixture into the pan. Stir 2 min, without boiling and pour the stew into a warm serving dish. Serve immediately with rice.
The stew can be prepared the day before up to the stage of the roux preparation.