Amatxi veal stew

“Amatxi veal blanquette is a regional Basque variation of veal blanquette. Here is a recipe to prepare this delicious dish:

Ingredients :

1.2 kg of veal (blanquette pieces)
2 carrots
1 onion
2 shallots
1 bouquet garni (thyme, bay leaf, parsley)
200 g button mushrooms
30g butter
30 g of flour
200 ml fresh cream
1 egg yolk
Salt and pepper
Lemon juice
Chicken broth
Instructions :

In a large saucepan, put the pieces of veal, the onion studded with cloves, the shallots, the carrots cut into slices and the bouquet garni. Cover with cold water and bring to a boil. Cook over low heat for about 1.5 to 2 hours, skimming regularly.

Meanwhile, clean and cut the button mushrooms into pieces. Brown them in a pan with butter until golden brown. Reserve.

When the meat is cooked, remove it from the pan and filter the cooking broth. Reserve the broth.

In another saucepan, melt the butter over low heat. Add the flour, stirring constantly to form a roux. Then pour in the cooking stock little by little while whisking until you obtain a creamy sauce.

In a bowl, mix the crème fraîche with the egg yolk. Add this mixture to the sauce while continuing to stir. Season with salt, pepper and a squeeze of lemon juice.

Return the pieces of veal to the sauce and add the mushrooms. Leave to simmer over low heat for a few more minutes to warm everything through.

Serve the Amatxi veal stew hot, accompanied by rice, steamed potatoes or fresh pasta. You can also sprinkle with chopped parsley for more flavor.

This Amatxi veal blanquette recipe is a treat for the taste buds and comforting for meals with family or friends. Enjoy your food !