Blanquette de Veau
Notes: To use a 4- to 6-quart electric slow cooker, combine ingredients for step 1, cover, and cook on high setting until meat is very tender when pierced, about 3 hours. Transfer meat and seasonings to the cooked mushrooms and pour juices into a 4- to 5-quart pan, then complete steps 3 and 4 on the stove.
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- Calories: 453
- Calories from fat: 44%
- Protein: 49g
- Fat: 22g
- Saturated fat: 11g
- Carbohydrate: 13g
- Fiber: 2.3g
- Sodium: 292mg
- Cholesterol: 230mg
- 3 pounds boned veal shoulder, cut into 1- to 2-inch chunks
- 2 cups fat-skimmed chicken broth
- 2 carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice
- 3 or 4 whole cloves
- 2 dried bay leaves (3 to 4 in. long)
- 1/2 teaspoon white or black peppercorns
- 1 pound mushrooms (about 1-in.-wide caps)
- 2 tablespoons butter or margarine
- 1 package (10 oz.) frozen cooked small onions (about 1 in. wide)
- 1/2 teaspoon grated lemon peel
- 1/2 cup whipping cream
- 1/2 cup chopped parsley
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1. Rinse meat and place in a 5- to 6-quart pan. Add broth, carrots, cloves, bay leaves, and peppercorns. Bring to a boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1 to 1 1/4 hours.
- 2. Meanwhile, rinse mushrooms; trim off and discard discolored stem ends. In a 10- to 12-inch frying pan over medium heat, melt butter; add mushrooms and onions, mix, cover, and cook, shaking pan or stirring often, until mushroom juices have evaporated and vegetables are beginning to brown, about 15 minutes. Remove from heat.
- 3. When veal is tender, transfer meat and seasonings with a slotted spoon to the pan with the mushrooms and onions (mounding, if necessary); discard cloves and bay leaves if desired. Add lemon peel and cream to the broth in the 5- to 6-quart pan and boil, uncovered, over high heat until reduced to 3 cups, 10 to 15 minutes. Stir in parsley.
- 4. In a small bowl, blend cornstarch with 2 tablespoons water until smooth; stir into boiling veal juices. Add lemon juice and the meat and vegetables; stir gently until meat is hot, 2 to 3 minutes. Add salt to taste and ladle stew into wide bowls
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