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The moment has come to talk about veal and dishes from it. Veal is a relatively new type of meat for me. Well, that is, ordering a spicy soup with veal or an Italian salad with it at your favorite restaurant is a nice thing, but to cook at home ... somehow your hands still haven’t reached it. And here we come.
How to cook veal to make it tasty, original and unbanal? With all these questions, I went to the Internet. And I found a lot of interesting things, both in terms of the peculiarities of cooking this meat, and in various very interesting dishes from it.
Veal- the meat is quite dietary, that is, it does not contain very much fat.
This means that without having minimal knowledge in its preparation, you can safely spoil a carefully selected beautiful and juicy piece of tender young meat, simply by drying it. Therefore, it is very important to follow a few simple rules when cooking veal, ranging from the choice of meat and its proper cutting (along or across the fibers, the thickness of the pieces), ending with the temperature and frying time. Well, remember, of course, about marinades that will help you make it tender, as well as get rid of an unpleasant smell if, God forbid, you are unlucky enough to buy the wrong meat (about how to get rid of bad meat smell, I'll write more).
So, having gone through many options: baking, frying, boiling and others, I settled on such a dish as stewed veal with mushrooms and white sauce or veal blanket.
This dish most likely belongs to French cuisine. It used to be made from leftover baked meat. Its name, which is easy to guess, comes from the color of the sauce, which sounds like blanc.
The recipe intrigued me at first sight. Well, what could be better than a long-standing traditional dish in the form of tender meat, which is complemented by the most aromatic gravy and classic white sauce? That's right, nothing! Well, a couple of "chips" are also present here. These are caramelized onions, and mushrooms fried with lemon juice. Interesting. ????
To this day, the most popular family dish is the blanquet, an occasion for gatherings at the dinner table with the whole family.
Ingredients:
- Veal - 500 gr;
- Onion - 0.5 pcs
- Carrots - 1 pc;
- Leek - 1 pc;
- Garlic cloves - 3 pcs;
- Carnation - 3 pcs;
- Bay leaf - 2 pcs;
- Champignons - 120 gr;
- Sugar - 1 tsp;
- Lemon juice - 1 tbsp. l;
- Flour - 1 tbsp. l;
- Sour cream - 2 tbsp. l;
- Butter - 150 gr;
- Small onions - 3-4 pcs;
- Egg yolk - 1 pc.
Cooking method:
- Wash the veal, remove all unnecessary, cut into small pieces across the fibers and fry in a saucepan in butter.
After frying, it is very important to remove the "dirt" that could stand out. To do this, either pour a little water, and after the appearance of bad foam, drain it, or remove the meat and completely wash the stewpan, and then lay it there again.
- Add a leek stalk, half an onion, carrots, a few “flowers” of cloves and a bay leaf to the meat. if there is a desire and opportunity, we add wonderful fragrant herbs: rosemary, thyme or basil, or you can just a little bit of everything. It is better to put the herbs in a "bag" of gauze, so that later they can be easily removed from the broth. Add salt, pepper.
Pour all this with a sufficiently large amount of water, since the meat will be stewed for a long time and it will have time to boil away. How long to stew veal until soft? Meat with vegetables will reach its ideal consistency in about an hour and a half.
- While the meat is stewing, we are doing an interesting and previously unseen thing for me: caramelizing the onion. To do this, ideally, you need to take such tiny young onions, a few pieces. Of course, if you couldn’t find them in any way, you can take an ordinary onion, cutting it in some interesting way. Fry the onion in a frying pan in melted butter, adding sugar and a pinch of salt. Roasted onions pour about 100 ml of water and simmer for 15 minutes. it is better not to ignore this component, as it will give the finished dish a truly interesting and unusual taste.
- We cut the mushrooms as you like and lightly fry in melted butter with the addition of lemon juice.
Stir-fried mushrooms with lemon juice
- At the end of the meat stew, remove the leeks, onions and herbs from the resulting gravy. I decided to leave carrots for beauty.
- Cooking white sauce. Melt 60 g of butter and add flour to it. Fry without stopping stirring. Add about 500 ml of meat sauce, continuing to stir. Add sour cream and, bringing the sauce to a boil, remove it from heat.
- Combine meat and sauce. Then add the mushrooms and caramelized onions one by one.
- Just before serving the meat, add the egg yolk to the sauce and stir it.
That's all! You can submit!
Rice and, of course, potatoes, such as mashed potatoes prepared according to the recipe, will go well with the side dish.
I have in mind a few more veal recipes that are interesting in my opinion. I will write about them a little later.
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