Sabrina`s blanquette de veau recipe

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  • Serves 4
  • 15 mins to prepare and 1 hr 30 mins to cook
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Customer recipe by Mercadier Julien
Added 65 months ago

I cook this simple recipe when people are asking me to cook French food as I am French.A friend once told me it was like a part of France has travelled with me when I decided to bring this recipe.

- Cook the meat in a large and deep pan with butter - add the flour - mix the flour and meat until brown and add 2 or 3 glasses of water ( pint glasses), mix well - Add the Knorr Stock Pot and dry white wine - Slice and the carrots, onion , ( leeks) and the mushrooms - Slow cook for at least an hour ( the more its left to cook the better it is). Stirr every half an hour. . If necessary, add some water occasionally - In a bowl, mix together the creme fraiche, egg yolk and lemon juice. This will need to be added to the pan just before serving ( 10 minutes before to turning off the heat). Serves very hot

Can be enjoyed on its own or with wild rice . If you choose veal, red wine is a good choice, white if you choose to go for turkey, chicken base. Bon appetit!!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1kg Veal ( turkey and chicken breast can be used instead)
  • 1 Knorr Stock Pot (chicken)
  • 1 Knorr Stock Pot (vegetable)
  • 2 or 3 Carrots
  • 1 1 large onion
  • 1 can of mushrooms
  • 1 crème fraîche pot (small)
  • 1 Lemon
  • 1 egg yolk
  • 25cl Dry white wine
  • 2 tablespoon of flour
  • 2 Leeks ( not mandatory)
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