VEAL BLANQUETTE

Blanquette de Veau

White Veal Stew 

cooked in the Breville Pressure Cooker

Served with a side of noodles.

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Veal Blanquette

1 1/2 pounds stewing veal

Chicken stock.  Enough to cover meat.

20 small pearl onions peeled

bouquet garni. (sprigs of parsley, thyme

and 1 to 2 garlic cloves)

Salt, Pepper

white wine or fresh lemon juice (Optional)

Mushrooms

Flour and Butter for Roux

Cooking liquid from meat

heavy cream

fresh thyme

fresh parsley

Adapted for Pressure cooker.

Cover veal with chicken stock and bring to a simmer. 

Skim froth (sounds better than scum).

Add the Bouquet garni, pearl onions, white wine or lemon juice if using. 

Programme pressure cooker.

While the meat is cooking (only took 20 minutes once the PC came up to pressure), cook the mushrooms.

Heat a skillet, add a little oil and butter and saute sliced mushrooms.   Remove from pan. Wipe clean. Make the roux.

Once the meat is finished cooking, use some or all of the cooking broth to make the sauce.  

Add to the roux, stir until sauce has thickened.  

Add heavy cream and fresh thyme. Season with salt and pepper to taste.   

Cover and simmer on low to meld the flavours.   

Stir in the meat/onions.  

Sprinkle with fresh chopped parsley and serve over noodles/rice or mashed potatoes.