Ingredients for 4 people:
- 100g onion
- 600 g of veal to cook
- 100 g of carrot
- 100 g leeks
- 50 g celery
- 100 g mushrooms
- 1 clove
- A sprig of thyme
- 1 small bay leaf
- A few parsley branches
- 1 clove garlic
- Salt, black pepper
- 1000 g of beef or chicken broth
- 30 g of butter
- 30 g of flour
- 100 g of cream
- 1 yolk
Opcional:
- Lemon juice
Preparation:
- Cut the meat into 2 by 2 cm cubes.
- Place the blade guard carefully in the mixing jug.
- Put the meat in the mixing jug covered with water and cook at SL speed, 120 degrees, 10 minutes.
- Strain it with the steamer basket and rinse with cold water.
- Take out the blade protector.
- Cut the peeled onion into quarters, along with the carrot, leek and celery (cut into large pieces) at speed 4, 20 seconds.
- Take the vegetables out of the mixing jug and put the blade guard back on.
- Incorporate the meat and the vegetables and the mushrooms.
- Season with cloves and herbs, plus the crushed garlic with skin Add salt and black pepper.
- Add the broth and cook at speed 1, 100 degrees, 45 minutes.
- Strain the preparation with the steamer basket, set aside the broth and separate the meat from the vegetables.
- Heat the butter in the clean mixing jug, on speed 1, 60 degrees, 2 minutes.
- Add the flour and continue cooking for 3 minutes.
- Add 500 g of the cooking broth and cook at speed 1, 95 degrees, 5 minutes.
- To keep the meat warm, place it in the steamer on top of the mixing jug with the cap uncovered.
- Incorporate the yolk mixed with the cream and cook at speed 4, 60 degrees, 1 minute.
- Adjust the seasoning and optionally add a splash of lemon juice.
Tips…
- You can accompany the stew with a little boiled basmati rice or with some steamed vegetables.
