Blanquette de veaux (veal in creamy sauce)

Name: blanquette de veaux (veal in creamy sauce)
Cook time: 30 min
Total time: 150 min
Yield: 6
Cuisine: French
Ingredients: 1 winter carrot; 1 onion; 3 cloves; 2 twigs thyme; 2 leaves laurel; 1 kg veal steaks; 50 g butter; 50 g flour; 1 el creme fraiche cup of 125 ml; 1 egg split (protein is not used); 1 tl lemon juice; 500 g mushrooms in slices

A tasty French recipe. The main course contains the following ingredients: meat, winter carrot, onion, cloves, thyme, bay leaf, veal steaks, butter, flour, crème fraîche (a 125 ml cup), egg (split (egg white is not used)), lemon juice and mushrooms (in slices).

Ingredients

Directions

Bring 2 liters of water to the boil with the winter carrot, onion, clove, thyme and bay leaf and simmer for 1 hour on low heat.
Remove the meat from the pan (keep the broth) and cut it into pieces.
Melt the butter in a pan and stir in the flour to a smooth paste.
Add 3-4 tablespoons of broth one by one and stirring.
Add the next spoonful of broth only after the previous one is completely smooth.
Stir in the crème fraiche and the egg yolk, season to taste with the lemon juice, salt and (white) pepper and finally add the mushroom slices and the meat.
Let it simmer for a further 15 minutes on a low heat.
Delicious with grated lemon peel as a garnish and cooked snow peas..