Traditional Veal Stew

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.

• Prep: 30 min
• Cook: 90 min
• Difficulty: Medium
• Calories: 623
• Protein: 46 g
• Carbs: 19 g
• Fat: 36 g

Ingredients

• 800 g Veal shoulder ( cut into large cubes )
• 40 g Minimum butter sweet ( for cooking )
• 30 g Wheat flour ( for dusting )
• 150 ml Dry white wine ( for deglazing )
• 3 pc Carrot ( sliced )
• 2 pc Onion ( peeled )
• 2 pc Clove ( studded in the onion )
• 250 g Button mushroom ( quartered )
• 150 ml Cream ( thick )
• 1 pc Egg ( yolk only )
• 0.5 pc Citrus limon (L.) Burm. f. ( juiced )
• 1 pc Bouquet garni ( fresh )
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 2 tbsp Veal stock concentrate ( powdered or concentrated liquid )

Instructions

1. Sear the meat

   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. Dust and deglaze

   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. Wet and flavor

   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. Simmer long

   Cook over low heat, covered. The sauce should simmer gently. After one hour, add the button mushrooms cut into quarters.

5. Final liaison

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently over low heat.