Ingredients for 4 people:
- 600 g of veal for braising
- 100 g onion
- 100 g carrots
- 100 g leeks
- 50 g celery
- 100 g mushrooms
- 1 clove
- 1 sprig thyme
- 1 small bay leaf
- A few sprigs of parsley
- 1 clove of garlic
- Salt, black pepper
- 1000 g beef or chicken stock g
- 30 g butter
- 30 g flour
- 100 g cream
- 1 egg yolk
Opcional:
- Lemon juice
Preparation:
- Cut the meat into 2 by 2 cm cubes.
- Carefully place the blade guard in the mixing jar.
- Place the meat in the jar covered with water and cook at speed 0, 120 degrees, 10 minutes.
- Strain with the steamer basket and rinse with cold water.
- Remove the blade guard.
- Cut the onion, peeled and quartered, together with the carrot, leek and celery (coarsely chopped) on speed 4, 20 seconds.
- Remove the vegetables from the blender and replace the blade guard.
- Add the meat, vegetables and mushrooms.
- Season with the cloves and herbs and the crushed, peeled garlic. Season with salt and pepper.
- Add the stock and select “sauce” speed 1, 100 degrees, 45 minutes.
- Strain the mixture through the steamer basket and reserve the stock and separate the meat from the vegetables.
- Add the butter into the clean jar. Select “sauce”, speed 1, 60 degrees, 2 minutes.
- Add the flour. Select the same programme, 60 degrees, 3 minutes.
- Drizzle with 500 g of the cooking stock and select “sauce”, speed 1, 95 degrees, 5 minutes.
- To keep the meat warm, place it in the steamer on top of the jar with the lid off while you add the cooking stock.
- Add the egg yolk mixed with the cream and select “sauce” speed 4, 60 degrees, 1 minute.
- Adjust the seasoning and, optionally, add a squeeze of lemon juice.
Tips…
- You can accompany the stew with a little boiled basmati rice or steamed vegetables.
