Veal Stew with Dumplings, Mushrooms, and Carrots (Marie's Kalfsblanquette)(Blanquette De Veau Jardiniere)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
VEAL STEW: 2 pounds boneless veal breast and shoulder stew meat, cut into 2-inch cubes (ask your butcher to leave on some fat and cartilage for flavor and body) 1 pound veal bones 1 medium onion, halved
3 whole cloves 2 carrots, peeled and cut into 1-inch pieces 1 rib celery, cut into 1-inch pieces
1 small leek, rinsed well and cut into 1-inch pieces Bouquet garni: 3 sprigs parsley, 1 sprig fresh thyme, and 1 large bay leaf tied together with kitchen string 1 teaspoon salt
10 black peppercorns VEAL DUMPLINGS: 1/4 pound ground veal 1 teaspoon finely minced fresh parsley
salt and freshly ground black pepper to taste pinch of freshly grated nutmeg TO FINISH: 12 baby carrots, peeled
18 small mushrooms, trimmed 4 tablespoons (1/2 stick) unsalted butter 5 tablespoons all-purpose flour
2 large egg yolks 1/2 cup heavy (or whipping) cream pinch of freshly grated nutmeg
3 tablespoons fresh lemon juice 2 tablespoons finely minced fresh parsley or chervil, for garnish



1 Place the stew meat and veal bones in a large heavy Dutch oven and add cold water to cover 1 inch. Bring to a boil over high heat and skim off the foam that comes to the surface. Reduce the heat to low, partially cover, and simmer the meat.
2 Stud the onion with the cloves. Add the onion, carrots, celery, leek, bouquet garni, salt, and peppercorns to the veal. Simmer, partially covered, over low heat until the meat is as tender as butter, 1-3/4 to 2 hours.
3 Strain the stock through a sieve into a medium-size pot. Discard the bones, vegetables, and bouquet garni. Return the meat to the Dutch oven and reserve.
4 Cook the veal stock over high heat for 10 minutes to reduce.
5 Prepare the dumplings: Mix together the ground veal, parsley, salt, pepper, and nutmeg and form into tiny balls the size of marbles.
6 Reduce the heat under the veal stock and add the baby carrots. Simmer, covered, to soften, about 20 minutes. Remove the cover, add the mushrooms and simmer for 5 minutes. Add the veal dumplings and simmer, uncovered, until the dumplings float to the top, about 5 minutes more. Remove from the heat and strain the stock through a sieve into a medium-size bowl. Add the vegetables and dumplings to the meat in the Dutch oven.
7 Melt the butter in a medium-size heavy pot over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 1 minute. Switch to a whisk and gradually whisk in 3 cups of veal stock. Bring to a boil and cook, stirring constantly, until you have a smooth sauce, about 1 minute. pour this sauce over the meat, veal dumplings, carrots, and mushrooms in the Dutch oven. Heat through, very gently over low heat. (The stew can be prepared in advance up to this point.)
8 In a small bowl, whisk together the egg yolks, cream, nutmeg, and lemon juice. Stir in a ladleful of the hot sauce and mix well. Gradually stir the egg yolk mixture into the veal stew. (After the egg yolks are added, you may reheat the stew over low heat, but do not let it come to a boil or the eggs will curdle.) Taste and adjust the seasoning. Sprinkle with the minced parsley and serve.

Back