Thursday, October 7, 2010

Veal Stew-Blanquette de Veau

I bought some veal for the first time from the store the other day.  Wasn't quiet sure what to do with it, searched the internet and found this recipe, tweeked it a little and come up with this WONDERFUL dish!  If you don't have veal and you only have regular stew meat, go ahead and try it anyways!  You won't regret it!

2 lbs veal, cut into 2 inch cubes
2 tablespoons canola oil, divided
1 onion, chopped largely
1 clove
1/2 lb mushrooms, quartered
1 teaspoon thyme
1 teaspoon parsley
1 bay leaf
1 teaspoon fresh ground pepper
1 1/2 teaspoon sea salt
4 whole cloves of garlic, sauteed
2 teaspoons Worcestershire sauce
3 teaspoons beef bullion granules
4 cups water
1/2 cup heavy cream
1/4 cup lemon juice
2 teaspoons cornstarch
1/4 cup water

1. Heat 1 tablespoon oil in dutch oven over medium-high heat, sauteed whole garlic cloves, remove and brown veal on all sides.  Add water, onion, clove, mushrooms, thyme, parsley, bay leaf, pepper, salt, garlic cloves, Worcestershire sauce, and beef bullion.  Combine and simmer for 45 minutes.

2. Strain meat, onions, and mushrooms and set aside, reserving liquid.

3. Place liquid back in the dutch oven.  Add heavy cream and lemon juice.  Combine cornstarch and 1/4 cup cold water.  Whisk into the stew sauce and stir till thickened.  Serve over veal, with mashed potatoes, fresh bread, and sauteed carrots for a delicious meal!

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