Blanquette De Veal Recipe
Ingredients
| Fresh muslirooins - 3 cups, sliced, (8 ounces) | ||
| Butter/Margarine | 2 Tablespoon | |
| Boneless veal- 3 numbers, pounds, cut into 1-inch cubes | ||
| Garlic | 2 Clove (5gm) | |
| Whole onions - 1 number, pound, small (about 16) | ||
| Light cream | 1 Cup (16 tbs) | |
| All-purpose flour - 1/3 cup | ||
| Instant chicken bouillon granules - 1 teaspoon | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), snipped | |
Directions
GETTING READY
1. Preheat the oven to 350° F.
MAKING
2. In a pan combine water, salt, onion and cook for about 10 minutes; drain and set aside.
3. In a saucepan heat butter or margarine and cook mushrooms in till tender, remove and set aside.
4. In the same saucepan over medium-low heat, add veal and garlic; cook, covered, for about 15 minutes, stirring frequently; but do not brown the meat.
5. In a casserole, arrange mushroom, meat and onions.
6. Measure the pan juices and add enough water to make 1 cup liquid; return liquid to pan.
7. Blend together light cream and flour; add to the pan juices.
8. Stir in bouillon granules, sherry, salt, and pepper; cook till mixture is thick and bubbly, stirring continuously.
9. Pour the liquid over mushroom, meat and onions in the casserole.
10. Bake in 350° F oven about 1 hour or till meat is tender in sherry.
SERVING
11. Sprinkle with parsley and serve the stew hot with hot cooked noodles.
1. Preheat the oven to 350° F.
MAKING
2. In a pan combine water, salt, onion and cook for about 10 minutes; drain and set aside.
3. In a saucepan heat butter or margarine and cook mushrooms in till tender, remove and set aside.
4. In the same saucepan over medium-low heat, add veal and garlic; cook, covered, for about 15 minutes, stirring frequently; but do not brown the meat.
5. In a casserole, arrange mushroom, meat and onions.
6. Measure the pan juices and add enough water to make 1 cup liquid; return liquid to pan.
7. Blend together light cream and flour; add to the pan juices.
8. Stir in bouillon granules, sherry, salt, and pepper; cook till mixture is thick and bubbly, stirring continuously.
9. Pour the liquid over mushroom, meat and onions in the casserole.
10. Bake in 350° F oven about 1 hour or till meat is tender in sherry.
SERVING
11. Sprinkle with parsley and serve the stew hot with hot cooked noodles.
Chef
