Name: Blanquette of Veal Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: French
Ingredients: 1 ½ pounds of veal stew meat, cubed; 1 onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 8 ounces of mushrooms, sliced; 4 cups of chicken or veal broth; ½ cup of flour; 4 tablespoons of butter; 1 cup of heavy cream; 2 tablespoons of chopped fresh parsley; Salt and pepper to taste

Blanquette of Veal Recipe

Friederike Clanton Modified: January 30, 2024

Photos of Blanquette of Veal Recipe

How To Make Blanquette of Veal

Veal is a type of meat that is harvested from younger cattle. It tastes similar to beef, but with a milder and more supple overall flavor and texture. For centuries, European people have enjoyed everything that this cattle meat has to offer. And now you can, too! Simply explore this selection to learn timeless veal recipes. In no time, you’ll be able to treat your loved ones to gourmet dishes like scrumptious saltimbocca, creamy piccata, hearty osso bucco, and more.

Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours 20 minutes

Serves:

Ingredients

1 ½ pounds of veal stew meat, cubed
1 onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
8 ounces of mushrooms, sliced
4 cups of chicken or veal broth
½ cup of flour
4 tablespoons of butter
1 cup of heavy cream
2 tablespoons of chopped fresh parsley
Salt and pepper to taste

Instructions

In a large pot, melt the butter over medium heat. Add the veal cubes and cook until browned on all sides.
Remove the veal from the pot and set aside. In the same pot, add the chopped onion, carrots, celery, and mushrooms. Cook until the vegetables are tender.
Return the veal to the pot and sprinkle with flour. Stir well to coat the meat and vegetables with the flour.
Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 ½ to 2 hours, or until the veal is tender.
Stir in the heavy cream and cook for an additional 10 minutes.
Season with salt and pepper to taste. Garnish with chopped parsley.
Serve hot with rice or boiled potatoes.