User Login
Blanquette de veau (Veal stew) and rice
Blanquette de veau (Veal stew) and rice
4.3
10 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button
1 kilo Veal for stew
Button
1 Chicken bouillon
Button
1 Vegetable bouillon
Button
3 Carrots
Button
1 Yellow onion
Button
50 gr Mushrooms
Button
1 Egg yellow
Button
250 ml White wine
Button
250 ml Cream
Button
2 tablespoons Flour
Button
2 tablespoons Butter
Button
0.5 medium Freshly squeezed juice from a citron
Button
3 cups Water
Instructions:
Button
Cut the meat and the vegetables in medium size pieces.
Button
Fry the meat with the butter in casserole until the meat have a golden brown surface.
Button
Sprinkle the flour on the meat and stir well.
Button
Add 3 cups of water and stir.
Button
Add the 2 bouillon cubes.
Button
Pour the wine in the casserole, and cover the stew with water.
Button
Add the vegetables in the stew.
Button
Let the stew boil/simmer on low temperature for 1h 30 min – 2 h. Remember to stir from time to time.
Button
Prepare the rice after the instructions on the bag.
Button
If the water boil away then add some more water from time to time.
Button
Prepare the cream, egg yellow and citron juice. Add this in the very end in the casserole when the meat is very tender.
Button
Serve the dish warm and together with a glass of wine.
A selection of recipes from the same country.
This recipe is from France
The homemade kougelhopf is a specialty in the region Alsace in France. It used to be the cake worthy all occasions such a s weddings, Christmas, birthday parties and so on. Nowadays you can serve it as a breakfast, or as a afternoon coffee bread.
Bredele- Alsatian Christmas cookies can be found in many variations of both the shape and taste. Most of them are made with baking powder, egg, flour and sugar as a base. Even though this version it is made with both coconut and chocolate it is not too sweet.
This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.