Traditional Veal Stew
Ingredients
- 800 gVeal shoulder (cut into large cubes)
- 40 gUnsalted butter (for cooking)
- 30 gWheat flour (for dusting)
- 150 mlDry white wine (for deglazing)
- 3 pcCarrot (sliced)
- 2 pcOnion (peeled)
- 2 pcClove (studded in the onion)
- 250 gButton mushroom (quartered)
- 150 mlCream (thick)
- 1 pcEgg (yolk only)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcBouquet garni (fresh)
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (ground)
- 2 tbspVeal stock concentrate (powdered or concentrated liquid)
Method
Tender pieces of veal that pull apart with a fork, bound by a smooth, coating sauce. The aroma of reduced white wine and bouquet garni fills the room as soon as the pot is opened.
- 1
In a Dutch oven with butter, brown the veal pieces on all sides. The meat should be well browned to develop the cooking juices.
- 2
Sprinkle flour over the meat (singer) and stir to cook the flour for one minute. Deglaze with white wine, scraping the bottom with a spatula to loosen the juices.
- 3
Cover with water to height. Add the veal stock, sliced carrots, onions studded with cloves, and the bouquet garni. Season with grey sea salt and pepper.
- 4
Cook over low heat, covered. The sauce should simmer gently. After one hour, add the button mushrooms cut into quarters.
- 5
Mix the cream and egg yolk in a bowl. Pour into the pot off the heat while stirring. The sauce should coat the spoon. Add a squeeze of lemon juice for acidity.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce once the cream and egg yolk mixture is added, or it may curdle.
- If the sauce is too thin, let it reduce for a few minutes uncovered before the final liaison.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently over low heat.
