Veal And Sorrel Stew In Gougere Ring Recipe
Veal And Sorrel Stew In Gougere Ring is a delicious and filling dish. Since my family loves the Veal And Sorrel Stew In Gougere Ring I serve it quiet often. Use this easy to follow recipe and enjoy the dish for yourself!
Ingredients
2 cups Gewurztraminer or dry white wine
2 cups water
1 onion, stuck with 2 cloves
1 bouquet garni (sliced leek, parsley, thyme, bay leaf and garlic clove)
1 1/2 pounds veal stew meat, cut into 1 inch cubes
1 1/2 pounds boneless pork, cut into 1 inch cubes
1/4 pound sorrel, rinsed and stemmed
3 tablespoons butter
3 tablespoons all purpose flour
1/2 cup whipping cream
2 egg yolks
Salt and freshly ground pepper
Gougere Ring
Fresh sorrel chiffonade (optional garnish)
Directions
Combine wine, water, onion and bouquet garni in dutch oven or large casserole and bring to boil over medium high heat.
Reduce heat and add veal and pork.
Cover and simmer mixture very gently until veal and pork are tender when pierced, about 1 1/2 hours.
Melt 1 tablespoon butter in small skillet.
Add sorrel and cook over low heat until very soft.
Puree with back of spoon.
Set aside to cool.
Remove meat from broth using slotted spoon.
Discard bouquet garni.
Melt 3 tablespoons butter in large saucepan over low heat.
Stir in flour and cook until roux is pale gold.
Add broth and bring to boil.
Reduce heat to low and simmer until slightly thickened, about 20 minutes, stirring occasionally.
Combine cream and egg yolks in large bowl and whisk thoroughly.
Stir about 1/4 cup warm sauce into cream mixture.
Slowly pour cream mixture into sauce, whisking well.
Return meat to sauce and simmer gently until heated through.
Stir in reserved sorrel puree, blending well.
Season stew with salt and pepper to taste.
Spoon stew into center of Gougere Ring.
Garnish with sorrel chiffonade if desired.
Reduce heat and add veal and pork.
Cover and simmer mixture very gently until veal and pork are tender when pierced, about 1 1/2 hours.
Melt 1 tablespoon butter in small skillet.
Add sorrel and cook over low heat until very soft.
Puree with back of spoon.
Set aside to cool.
Remove meat from broth using slotted spoon.
Discard bouquet garni.
Melt 3 tablespoons butter in large saucepan over low heat.
Stir in flour and cook until roux is pale gold.
Add broth and bring to boil.
Reduce heat to low and simmer until slightly thickened, about 20 minutes, stirring occasionally.
Combine cream and egg yolks in large bowl and whisk thoroughly.
Stir about 1/4 cup warm sauce into cream mixture.
Slowly pour cream mixture into sauce, whisking well.
Return meat to sauce and simmer gently until heated through.
Stir in reserved sorrel puree, blending well.
Season stew with salt and pepper to taste.
Spoon stew into center of Gougere Ring.
Garnish with sorrel chiffonade if desired.
