Veal in Cream Sauce

Main Dishes | European cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal in Cream Sauce

Ingredients

Veal - 3 lbs
Bouquet Garni - 1 bunch
Pickled pearl onions - 10.6 oz
Fennel - 2 heads
Pickled Chanterelles - 10.6 oz
Butter - 1.8 oz
Celery salt - 5 stalks
Wheat Flour - 2.5 tablespoons
Cream - 17 fl oz
Salt - to taste
Green peppercorns - to taste
Cayenne Pepper - to taste
Rice - 17.6 oz
Sour Cream - 3.5 tablespoons
Parsley - to taste
Carrot - 16 pieces
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

In a large pot, bring the veal, bouquet garni, and 10 cups of water to a boil. Reduce the heat, skim off the foam, and simmer for 30 minutes. Add the onions, carrots, and fennel cut into 8 wedges.

Step 2

Continue to simmer for another 30 minutes. Add the quartered mushrooms and chopped celery. Cook until the vegetables are tender, about 20 more minutes. Use a slotted spoon to transfer the veal and vegetables to a bowl, cover with a lid, and keep warm. Strain the remaining broth through a fine sieve into a separate container. Then return 4 cups of the liquid to the pot, bring to a boil, and cook until the amount of liquid is reduced by half, about 30 minutes.

Step 3

Meanwhile, prepare the rice as a side dish.

Step 4

In a small saucepan, melt the butter, add the flour, and cook, stirring, until a smooth paste forms, about 2 minutes. Add the reduced liquid and cream, bring to a boil, and simmer for about 15 minutes. Return the veal and vegetables to the sauce and cook until the meat is heated through, approximately 5 minutes. Add the lemon juice, salt, ground black pepper, and cayenne pepper; serve on plates with rice. Top each serving with 1 teaspoon of sour cream, garnished with parsley leaves.