Blanquette de Veau
Tender veal in a light creamy sauce with carrots and mushrooms
Ingredienti
- vitello800 g
- carota1 pz
- funghi250 g
- panna200 ml
- tuorlo d'uovo2 pz
- brodo700 ml
- cipolla1 pz
- sale1 a piacere
- pepe nero1 a piacere
Istruzioni
For the Blanquette de Veau, cut the carrots, mushrooms, onion, and veal into portion-sized pieces.
Lightly brown the veal until golden.
Add the carrots and onion and cook for 3–5 minutes.
Pour in the cream and broth and add the egg yolk.
Simmer over low heat until tender and the sauce has thickened.
Adjust salt and pepper to taste and serve hot.
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