Creamy Veal Stew
Main dish
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
25 Min
Description
Veal stew, a classic of French cuisine, revisited for the Thermomix®. This simmered dish, with its tender veal and creamy sauce, is a true delight. I love preparing this recipe, especially when the days get shorter and you want a comforting dish. The thick cream, egg yolk and lemon juice add a touch of acidity that perfectly balances the richness of the meat. Accompanied by steamed potatoes or rice, it is a complete and tasty meal, perfect for a dinner with family or friends. A dish that warms the heart and taste buds!
Ingredients (12 ingredients)
-
1 piece veal knuckle cut into pieces
-
to taste Butter
-
to taste Flour
-
50 cl thick cream
-
1 piece egg yolk
-
1 tbsp lemon juice
-
Parsley
-
2 piece onions
-
to taste Clove
-
to taste Thyme
-
to taste Bay leaf
-
to taste Salt or fine salt
Preparation (6 steps)
Preparation of the onions
Peel and cut the onions in half. Put them in the Thermomix bowl and mix for 3 Sek./Stufe 5.
Seizing the meat (outside Thermomix)
Melt a little butter in a pan. Brown the pieces of veal knuckle until they are golden brown. Remove the meat and set aside.
Preparation of the sauce base
In the same pan, brown a little flour in the remaining butter. Add water to deglaze the pan, scraping up the cooking juices.
Cooking the veal stew
Pour the preparation from the pan into the Thermomix bowl. Add the pieces of veal knuckle, complete with water to the height of the meat. Add the chopped onions, thyme, bay leaf, salt and parsley. Cook for 45 Min./100°C/Stufe 1.
Preparation of the binding
In a bowl, mix the thick cream, lemon juice and egg yolk.
Finalization of the veal stew
Add the cream-lemon-egg mixture to the Thermomix bowl. Heat for 2 Min./90°C/Stufe 2.
Finished cooking? Great! 🎉
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Created by
Camille Robert
4
Rezepte
0
Kochbücher
Allergens
- Milk
- Eggs
- Cereals containing gluten: Wheat
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