Veal blanquette

Description

The origin of this dish is very difficult to figure out: Normandy, Burgundy, the Rhone-Alps... many regions for many years struggling to call this dish. The first Blanket (Blanquette) appeared in the 18th century and quickly spread throughout France. In those days, the Blanket was only doing from the remains of yesterday's baked meats. And the name comes from the color of the sauce and meat – blanc (white). Blanket and today is one of the most popular family meals, getting together several generations. So, I ask to love and favor...

Ingredients

Veal

800 g
Mushrooms

200 g
Onion

1 piece
Carrots

2 piece
Leeks

1 piece
Garlic

2 tooth
Lemon juice

2 Tbsp
Flour

2 Tbsp
Sour cream

3 Tbsp
Butter

35 g
Carnation

5 piece
Bay leaf

2 piece
Sugar

1 tsp
Yolk egg

1 piece

Cooking

For the broth, we need this set of products. You can even add a petiolar celery, but I forgot.

Veal cut into small pieces and fry in butter. Pour a little water, and when foam begins to appear, the water drained (I wash the pan).

In the pan with the meat add the leeks, the onions stick, cloves, carrots, garlic, Bay leaf. Possible to add thyme, Basil and rosemary, which are better to tie in gauze. Season with salt and pepper. Pour water that just covers the meat and vegetables and simmer for 1 hour 30.

We will also need the small bulbs. I they were even too big.

Onions fry in butter with sugar and pinch of salt. When they are browned, add half a Cup of water and stew for 15 min. If you have any of these bulblets is not there, don't skip this step, replace the onions fairly sweet variety which is just shred. Caramelized onion gives the dish a very interesting taste.

Mushrooms sauté in butter with lemon juice.

10 minutes before the end of the stewing meat to get rid of the leeks, onions, aromatic herbs and carrots. (Although carrots can be left).

In a saucepan melt the butter, add the flour, stirring constantly. Then add the meat broth (approximately 0, 5 liters), then proceed to stir.

Then add sour cream, bring to a boil. Remove from the heat.

Add the sauce to the meat.

Then add the mushrooms.

And caramelized onion.

And just before serving add the egg yolk. Stir. And serve.

Very tasty with rice.

And I still somehow think that this recipe is closer to Normandy, as it is known for its dairy industry. And there are very fond of sour cream, lots of sour cream.))) Can I show you my favorite place in this region? Mount San Michel.

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