Veal Blanquette

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:

1. Cut the meat into 2 by 2 cm cubes.
2. Place the blade guard carefully in the mixing jug.
3. Put the meat in the mixing jug covered with water and cook at SL speed, 120 degrees, 10 minutes.
4. Strain it with the steamer basket and rinse with cold water.
5. Take out the blade protector.
6. Cut the peeled onion into quarters, along with the carrot, leek and celery (cut into large pieces) at speed 4, 20 seconds.
7. Take the vegetables out of the mixing jug and put the blade guard back on.
8. Incorporate the meat and the vegetables and the mushrooms.
9. Season with cloves and herbs, plus the crushed garlic with skin Add salt and black pepper.
10. Add the broth and cook at speed 1, 100 degrees, 45 minutes.
11. Strain the preparation with the steamer basket, set aside the broth and separate the meat from the vegetables.
12. Heat the butter in the clean mixing jug, on speed 1, 60 degrees, 2 minutes.
13. Add the flour and continue cooking for 3 minutes.
14. Add 500 g of the cooking broth and cook at speed 1, 95 degrees, 5 minutes.
15. To keep the meat warm, place it in the steamer on top of the mixing jug with the cap uncovered.
16. Incorporate the yolk mixed with the cream and cook at speed 4, 60 degrees, 1 minute.
17. 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.