Veal Blanquette with Carrots

VEAL BLANQUETTE WITH CARROTS

Portions : 4 - Preparation time : 15 minutes - Cooking time : 2 hours 15 minutes

Ingredients

• 1 kg (2.2 lb) Québec veal cubes, for stewing
• 90 ml (6 tablespoons) flour
• 1 onion, chopped
• 90 ml (6 tbsp.) olive oil
• 1 chicken stock cube
• 2 garlic cloves, chopped
• 2 cloves
• 2 pinches herbes de Provence
• 250 ml (1 cup) dry white wine
• 1.5 l (6 cups) water
• 1 egg, yolk beaten with a fork
• 1 l (4 cups) carrot slices
• 500 ml (2 cups) sliced mushrooms
• 1 lemon, juice
• Salt and pepper to taste

Preparation

1. Roll meat cubes in flour.
2. In a hot casserole, brown onions in a little fat.
3. Add and sear the meat.
4. Add the stock cube, garlic, cloves and herbes de Provence, then deglaze with white wine.
5. Add 1.5 L of water, salt and pepper, cover and cook for 2 hours over medium-low heat.
6. Add the egg yolk to the sauce. Add the carrots, mushrooms and lemon juice. Check the seasoning and simmer for 15 minutes.