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Veal stew

Serve with good fresh pasta or white rice.

Classical Family French
Course: Main course
Preparation: 45 minutes
Cooking: 90 minutes
Cost per serving: 3,04 €
Energy: 487 kcal / serving
Nutritional score:

Instructions

  • 1.   Cover the pieces of veal with cold water, add the 2 onions, carrots, celery stalk, leek, thyme, bay leaf, cloves, salt. Bring to a boil, then simmer for an hour, skim from time to time. The meat being cooked, remove it and keep it warm. Pass the broth.
  • 2.   Prepare a white roux with 70 g of butter and flour, wet with 1 liter of hot broth, bring to a boil stirring constantly, add the cream, reduce, pepper. Put the fire down. Put the pieces of meat back in the sauce. Check the seasoning.
  • 3.   Cut the earthy foot of mushrooms, cut into quarters if they are big. In a saucepan, put a tablespoon of water, the juice of 1/2 lemon, 15 g of butter, salt, pepper. Boil and add the chopped mushrooms. Cook for 10 minutes. Add the mushrooms in the sauce with the meat. Let simmer gently for a few more minutes.

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Ingredients for servings

  • 1 kg of shoulder of veal
  • 2 onions
  • 2 carrots
  • 1 branch of celery
  • 1 leek
  • 1 branch of thyme
  • 1 bay leaf
  • 3 cloves
  • 85 g of butter
  • 250 g of mushroom
  • ½ lemon
  • 70 g of flour
  • 20 cl of thick cream
  • 1 pinch of salt and pepper

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    487 kcal
    24 %
  • Matières grasses
    29,44 g
    42 %
  • dont saturés
    17,21 g
    86 %
  • Glucides
    14,81 g
    6 %
  • dont sucres
    5,55 g
    6 %
  • Protéines
    38,97 g
    78 %
  • Fibres
    2,88 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.