Total Time: 2 hours 15 minutes
Preparation: 15 minutes
Cooking: 2 hours
Ingredients:
- 1 kg veal for blanquette
- 1 vegetable bouillon cube
- 1 chicken bouillon cube
- 2 carrots
- 1 yellow onion
- 1 small can of mushrooms (sliced)
- 200 grams of Pretexte culinary liquid
- Lemon
- 1 egg yolk
- Flour
- 25 cl white wine
- Salt
- Pepper
Preparation:
- Heat some oil in a pan and brown the veal pieces.
- Sprinkle with 2 tablespoons of flour and stir well.
- Add 2 or 3 glasses of water, the bouillon cubes, and the wine. Stir well. Add water if necessary to cover the meat.
- Slice the carrots and finely chop the onion. Add them to the meat, along with the mushrooms.
- Simmer over very low heat for about 1 hour 30 minutes to 2 hours, stirring occasionally.
- If necessary, add water from time to time.
- In a bowl, mix well the Pretexte culinary liquid, egg yolk, and lemon juice. Add this mixture at the last moment, stir well, and serve immediately.