Blanquette de Veau

Ingrédients(pour 1 generous dinner portion)

• 350g Veal shoulder, trimmed and cut into cubes (Epaule de veau)
• 1 medium Carrot (peeled and sliced)
• 1 small Leek (white part only, sliced)
• 1 small Onion (peeled and halved)
• 100g Button mushrooms (champignons de Paris, sliced)
• 1 Celery stalk (sliced)
• 500ml Low-sodium chicken or veal broth
• 1 Bay leaf (laurier)
• 1 sprig Fresh thyme
• 6 Whole black peppercorns
• 2 tbsp Reduced-fat crème fraîche
• 1 tbsp Fresh lemon juice
• 1 tbsp All-purpose flour
• 1 tbsp Olive oil
• to taste Salt

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Add the veal cubes and lightly brown them on all sides for 3-4 minutes.

   5 minutes

   Avoid overcrowding the pan for even browning.

2. 2

   Add sliced carrot, leek, celery, and onion to the pan. Stir and cook for 2-3 minutes until vegetables begin to soften.

   3 minutes

   Cut vegetables evenly for uniform cooking.

3. 3

   Sprinkle flour over the veal and vegetables. Stir well to coat. Cook for another minute to eliminate raw flour taste.

   2 minutes

   This helps thicken the sauce naturally.

4. 4

   Pour in the broth, scraping up any browned bits from the pan. Add bay leaf, thyme, and peppercorns. Bring to a gentle simmer.

   3 minutes

   Simmer, don’t boil, to keep veal tender.