KIDS

Veal with Yogurt and Vegetables

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This is a classic French blanc sauce dish that can exist in several variations of white sauce — based on cream, sour cream, or yogurt.

Ingredients

Veal - 21.2 oz
Leek - 1 stalk
Carrot - 1 piece
Celery stalk - 1 piece
Scallions - 0.7 oz
Yogurt powder - 7 fl oz
Butter - 0.7 oz
Wheat Flour - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim all the membranes from the veal (meat), remove any tendons, and cut the remaining meat into evenly sized small pieces, about 2 cm each.

Step 2

Pour water over the meat and place it on the heat. Once the water comes to a boil, reduce the flame and skim off the foam. You can take a more radical approach: simply discard the initial batch of water, rinse the veal under running water, and start the boiling process anew. In any case, this won't eliminate the need to skim the foam later on—unless, of course, you want to achieve a perfect, clear broth.

Step 3

Boil the veal for about thirty minutes, then add finely chopped leek, celery, and carrot — the carrot can be sliced into rounds, stars, or any other shapes you prefer. Cook for another half hour, then season with salt and pepper, and strain the broth.

Step 4

In a saucepan, melt the butter and lightly toast the flour in it — not too much, though; the color of the flour and butter mixture should be a pale yellow, not darker.

Step 5

Pour half a liter of veal broth into a saucepan and cook, whisking continuously, until the mixture begins to thicken. Then, stir in yogurt (or cream, or sour cream, or a little bit of cream and yogurt for a more stable sauce), add the meat and vegetables to the sauce, and heat through. When serving, you can garnish with a bit of finely chopped green onion.