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Blanquette de veau (Veal stew) and rice
Blanquette de veau (Veal stew) and rice
4.3
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A typical autumn or winter French dish for a Sunday lunch with the family. It’s not difficult to make, but it does take a few hours to boil on the stow.

Ingredient List for 6 servings:
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1 kilo Veal for stew
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1 Chicken bouillon
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1 Vegetable bouillon
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3 Carrots
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1 Yellow onion
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50 gr Mushrooms
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1 Egg yellow
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250 ml White wine
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250 ml Cream
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2 tablespoons Flour
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2 tablespoons Butter
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0.5 medium Freshly squeezed juice from a citron
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3 cups Water
Instructions:
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Cut the meat and the vegetables in medium size pieces.
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Fry the meat with the butter in casserole until the meat have a golden brown surface.
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Sprinkle the flour on the meat and stir well.
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Add 3 cups of water and stir.
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Add the 2 bouillon cubes.
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Pour the wine in the casserole, and cover the stew with water.
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Add the vegetables in the stew.
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Let the stew boil/simmer on low temperature for 1h 30 min – 2 h. Remember to stir from time to time.
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Prepare the rice after the instructions on the bag.
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If the water boil away then add some more water from time to time.
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Prepare the cream, egg yellow and citron juice. Add this in the very end in the casserole when the meat is very tender.
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Serve the dish warm and together with a glass of wine.
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