Veal in creamy sauce
8 servings
150 minutes
Veal in creamy sauce is a refined dish of European cuisine that embodies the traditions of Old World gastronomy. Tender meat slowly cooked with vegetables absorbs the deep flavor of the broth and is then enveloped in a velvety cream sauce. This recipe recalls classic French ragouts where every detail is balanced and textures harmonize. The creamy consistency of the sauce beautifully highlights the delicacy of the veal, complemented by a light spiciness from black and cayenne pepper. Served with fluffy rice, it creates a perfect duet of flavor and richness. This dish is worthy of a festive dinner but its cozy notes also make it an excellent option for family gatherings. Garnished with fresh parsley and sour cream, it becomes a true embodiment of comfort and culinary mastery.
1
In a large pot, bring veal, bouquet garni, and 10 cups of water to a boil. Reduce heat, skim off foam, and simmer for 30 minutes. Add onion, carrot, and fennel cut into 8 wedges.
- Veal: 1.5 kg
- Bouquet garni: 1 bunch
- Pearl onion: 300 g
- Fennel: 2 heads
- Mini carrots: 16 pieces
2
Continue to cook for another 30 minutes. Add quartered mushrooms and chopped celery. Cook until the vegetables are soft, about another 20 minutes. Use a slotted spoon to transfer the veal and vegetables to a bowl, cover with a lid, and keep warm. Strain the remaining broth through a fine sieve into a separate container. Then return 4 cups of liquid to the pot, bring to a boil, and cook until the liquid is reduced by half, about 30 minutes.
- Champignons: 300 g
- Celery: 5 stem
3
Meanwhile, prepare rice for the side dish.
- Rice: 500 g
4
In a small saucepan, heat the butter, add the flour, and cook, stirring, until a smooth mixture forms, about 2 minutes. Add the reduced liquid and cream, bring to a boil, and cook for about 15 minutes. Return the veal and vegetables to the sauce and cook until the meat is heated through, about 5 minutes. Add lemon juice, salt, black pepper, and cayenne pepper; serve on plates with rice. Top with 1 teaspoon of sour cream, garnished with parsley leaves.
- Butter: 50 g
- Wheat flour: 2.5 tablespoons
- Cream: 2 glasss
- Lemon juice: 1 tablespoon
- Salt: to taste
- Black peppercorns: to taste
- Cayenne pepper: to taste
- Sour cream: 3.5 tablespoons
- Parsley: to taste