Creamy Veal Blanquette with Portabella Mushrooms
Elevate your dinner table with this delightful Creamy Veal Blanquette, a rich and satisfying stew that's perfect for any occasion. After extensive culinary experimentation, I've crafted this recipe that highlights tender veal shoulder simmered in a luscious white wine sauce, enhanced by earthy portabella mushrooms. The addition of heavy cream at the end gives the dish a velvety finish, making it a truly comforting meal. Paired perfectly with rustic bread, this dish is not only a feast for the palate but also a wonderful way to use local wines, like the semi-dry Riesling from Osprey's Dominion. Ideal for a cozy family dinner or a special gathering, this stew is bound to impress your guests!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Boneless veal shoulder
2 1/2 lbs (Cut into 1-inch cubes)
Salt
to taste
Black pepper
to taste
Flour
as needed (for dredging)
Butter
5 tablespoons (divided (3 for meat, 2 for mushrooms))
Vegetable oil
1-2 tablespoons (as needed)
Semi-dry white wine
1 1/4 cups
Semi-dry white wine
3 tablespoons
Chicken stock
2 1/2 cups
Onion
1 medium (chopped)
Flat leaf parsley
2 sprigs (for bouquet garni)
Fresh thyme
1-2 sprigs (for bouquet garni)
Garlic clove
1 (for bouquet garni)
Black peppercorns
1 teaspoon (for bouquet garni)
Portabella mushrooms
2-3 (halved and sliced 1/4 inch thick)
Heavy cream
1/4 cup
Rustic bread
1 loaf (for serving)
Minced parsley
for garnish
Lemon zest
for garnish
Instructions
1
Begin by preparing a bouquet garni using a piece of cheesecloth. Place the parsley, thyme, and garlic clove in the center, tie it up, and set aside.
2
Take the veal shoulder and place all the cubed meat on a large plate. Generously season with salt and black pepper. Dredge the seasoned veal in flour until evenly coated.
3
In a large Dutch oven, heat 2 tablespoons of butter over medium heat. In small batches, add the veal to the pot, browning it lightly for about 2 minutes on each side. Once browned, remove the veal and set it aside on a clean plate. If necessary, add an additional tablespoon of butter or 1-2 tablespoons of vegetable oil to the pot to facilitate browning.
4
Deglaze the pot by adding 1/4 cup of white wine. Allow it to boil for about 3 minutes, scraping up any browned bits from the bottom of the pot.
5
Add the chopped onion to the pan and sauté in the wine until it becomes translucent.
6
Pour in 1 cup of the semi-dry white wine, and let it reduce for approximately 15 minutes.
7
Return the browned veal to the pot, along with chicken stock and the prepared bouquet garni. Bring the mixture to a boil, then reduce the heat to maintain a simmer for about 1.5 hours, stirring occasionally.
8
While the stew simmers, heat a medium sauté pan over medium-high heat and melt 2 tablespoons of butter. Add the sliced portabella mushrooms and sauté for 5-7 minutes until they are tender. Season with salt and pepper to taste.
9
Once the mushrooms are browned, add 3 tablespoons of white wine to the pan. Allow the mushrooms to simmer in the wine for a few minutes, then remove them with a slotted spoon and set aside. You can save the mushroom wine broth for future use, or discard it.
10
After 1.5 hours of simmering, remove the cover from the stew and skim off any excess fat from the surface. Simmer uncovered for an additional 20-30 minutes to thicken the sauce; if necessary, add a flour slurry (a mixture of flour and chicken stock) to achieve your desired thickness.
11
Discard the bouquet garni from the stew.
12
Before serving, stir in the sautéed mushrooms and the heavy cream, allowing the stew to simmer for an additional 2-3 minutes.
13
Serve the creamy veal blanquette in bowls, garnished with minced parsley and a sprinkle of lemon zest. Enjoy with slices of rustic bread, perfect for dipping into the rich stew.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Veal Blanquette?
Creamy Veal Blanquette is a rich and satisfying French-style stew featuring tender veal shoulder simmered in a luscious white wine sauce and finished with heavy cream.
What cut of meat is best for this recipe?
Boneless veal shoulder is the preferred cut, as it becomes incredibly tender during the long simmering process.
How should the veal be prepared before cooking?
The veal should be cut into 1-inch cubes, seasoned with salt and black pepper, and then dredged in flour until evenly coated.
What is a bouquet garni?
A bouquet garni is a bundle of herbs tied in cheesecloth used to flavor the stew; this recipe uses parsley, thyme, garlic, and peppercorns.
How long should I brown the veal?
Brown the veal in small batches for about 2 minutes on each side until lightly colored, using butter and vegetable oil.
What does it mean to deglaze the pot?
Deglazing involves adding white wine to the hot pot to loosen and incorporate the flavorful browned bits stuck to the bottom.
What type of wine is recommended for this dish?
A semi-dry white wine is recommended; the recipe specifically suggests a semi-dry Riesling like one from Osprey's Dominion.
How long does the veal need to simmer?
The veal should simmer covered for approximately 1.5 hours, followed by an additional 20-30 minutes uncovered to thicken the sauce.
How do I prepare the portabella mushrooms?
Sauté the sliced mushrooms in butter for 5-7 minutes, then simmer them in 3 tablespoons of white wine for a few minutes before adding them to the stew.
When do I add the heavy cream?
The heavy cream is stirred in at the very end, allowing the stew to simmer for just an additional 2-3 minutes before serving.
What can I do if the sauce is too thin?
If the sauce needs more thickness, you can add a flour slurry, which is a mixture of flour and chicken stock, during the final simmering stage.
Should I remove the bouquet garni before serving?
Yes, the bouquet garni should be discarded from the stew after the long simmer and before adding the mushrooms and cream.
What are the recommended garnishes for this dish?
The dish is best served garnished with minced parsley and a sprinkle of lemon zest for a fresh flavor contrast.
What side dish pairs well with Veal Blanquette?
Slices of rustic bread are perfect for dipping into the rich, creamy sauce of the blanquette.
Why is the veal dredged in flour?
Dredging the veal in flour helps to brown the meat and acts as a thickening agent for the sauce as the stew simmers.
Can I use a different type of mushroom?
While portabella mushrooms add an earthy flavor, you could substitute them with cremini or button mushrooms if preferred.
Is it necessary to skim the fat from the stew?
Yes, skimming off excess fat after the 1.5-hour simmer ensures the final sauce is velvety and not overly greasy.
How many servings does this recipe provide?
While specific serving counts vary, 2.5 lbs of veal shoulder typically serves approximately 4 to 6 people.
Can I substitute the chicken stock?
While chicken stock is standard, you could use veal stock for a deeper flavor or vegetable stock as a secondary option.
How long does the wine reduction take?
The initial wine reduction after adding the onion takes approximately 15 minutes.
What is the purpose of the lemon zest garnish?
Lemon zest adds a bright acidity that cuts through the richness of the heavy cream and butter.
Do I need a Dutch oven for this recipe?
A large Dutch oven is ideal because it distributes heat evenly and is perfect for long, slow simmering.
Can I make this recipe in advance?
Yes, like many stews, the flavors of Veal Blanquette often deepen and improve if made a day in advance and reheated gently.
What if I don't have cheesecloth for the bouquet garni?
If you don't have cheesecloth, you can tie the herb sprigs together with kitchen twine, though the peppercorns may be harder to retrieve.
Is the mushroom wine broth used in the stew?
The recipe suggests you can either save the mushroom wine broth for future use or discard it; it is not required for the main stew.
What temperature should the stove be during simmering?
The stove should be set to a low heat to maintain a gentle simmer rather than a rolling boil.
How much butter is needed in total?
A total of 5 tablespoons of butter is used: 3 tablespoons for browning the meat and 2 tablespoons for the mushrooms.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the bouquet garni for the best flavor, but dried herbs can be used in a pinch (use about 1/3 the amount).
What is the texture of the final dish?
The final dish has a velvety, creamy texture with tender meat and soft, earthy mushrooms.
Why is the onion sautéed in wine?
Sautéing the onion in the deglazed wine allows it to soften while absorbing the concentrated flavors of the browned veal bits.