TRADITIONAL VEAL STEW

 

 

This dish is a classic of the French gastronomy and is the favorite of the French people!

Veal stew is served usually over white rice, but you can serve it over steamed potatoes, carrots, turnips, asparagus, green beans or other vegetables of your choice. Choose an excellent red Burgundy such as Mercurey or a red wine from the Loire Valley.

Preparation: 45 min; cooking time: about 2 hours

6 Servings

 

3 lbs of veal for stew

1 leek, washed thoroughly, cut in half, green part discarded

2 carrots, peeled and cut into pieces

1 onion cut into 4 pieces

1 clove (insert into onion)

1 bouquet garni (1 stalk of celery, parsley, thyme and bay leaf)

1 lb of white mushrooms, cut into pieces

1 bag of pearl onions

2 ¼ oz of butter

2 5/8 oz of all purpose flour

1 lemon juice

5 egg yolks

1/3 of a cup of sour cream

Nutmeg

Fresh chopped parsley for garnish

 

PREPARATION OF THE MEAT AND VEGETABLES:

Put the meat into a medium stockpot. Add some cold water and coarse salt (the water level must be way over the meat, about half way to the top of the stockpot). Bring slowly the water to a boil and take the scum off.

Add the leek, carrots, onion and bouquet garni. Simmer for 1 h 30 minutes.

Meanwhile, bring some water to a boil in a medium saucepan and add the pearl onion. Cook for 1 minute and put them in a strainer. After they cool down, peel them. Using the same saucepan, bring again some water to a boil and cook the peeled onions for 5 minutes. Strain them again and set aside.

Wash the mushrooms cut them into pieces and put them into a bowl filled with water added with half of the lemon juice. Strain them and put them into a skillet. Cook until the water is evaporated.

Add the pearl onions to the mushrooms and keep them covered in the skillet.

When the veal is cooked, take it off the stockpot. Strain the vegetables, keeping the bouillon for the sauce (or veloute).

 

PREPARATION OF THE VELOUTE:

Make a roux. In a large saucepan, melt the butter on medium heat. Add the flour, stirring well. Add the bouillon, little by little continuing stirring. Reduce the heat to simmer and cook until smooth. Add salt and pepper.

Just before serving, add the egg yolks, the cream, the rest of the lemon juice and a pinch of nutmeg. Add the veal, the mushrooms and pearl onions into the veloute and reheat without boiling. Adjust the seasoning with salt and pepper if necessary.

Serve over rice or other side dish, and garnish with chopped parsley.

 

Bon Appétit!