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Recipe : *** Veal Stew

Veal Stew
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    1 h
  • Ready in
    1 h 30
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Veal stew is usually served with rice.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
stew, Veal, Veal, veal stew, rice

Recipe's Ingredients

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  • 1 onion
  • 1 clove
  • 1 or 2 carrots
  • 18 white/pearl onions (peeled)
  • 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
  • 2 egg yolks
  • 1 lemon juice
  • butter
  • salt
  • 700 g veal
  • 250 g mushrooms
  • 1.5 l 1750 water
  • 130 ml whipping cream

  • Recipe preparation steps

  • 1
    Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley.
  • 2
    Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides.
  • 3
    Add the carrots, onion, herbs and salt. Add water to cover the meat.
  • 4
    Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
  • 5
    Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned.
  • 6
    Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm.
  • 7
    Combine the egg yolks with the cream and half of the lemon juice in a bowl.
  • 8
    Remove the meat, the mushrooms and onions and place them in a serving dish.
  • 9
    Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed.
  • 10
    Pour the sauce over the meat in the dish.
  • Ready !