Blanqueta of Veal is a heartwarming traditional Spanish dish that delivers comfort and flavor in every bite. Succulent chunks of veal are simmered slowly with aromatic vegetables, creating a rich and creamy sauce that’s perfect for a cozy family dinner. This recipe evokes the essence of home cooking, making it a wonderful choice for gatherings or special occasions. Serve this delectable stew over white rice or alongside fresh vegetables for a wholesome meal. The combination of tender meat and luxurious sauce is simply irresistible.
With straightforward steps, you’ll find that preparing Blanqueta of Veal is an enjoyable process, allowing you to savor the delicious aromas as it gently simmers. It’s a dish that’s not only nourishing but also sparks joy and nostalgia, reminding us of cherished family moments. So gather around the table and enjoy this comforting dish that’s sure to please everyone!
- Cut 1 kg of veal into nice diced pieces suitable for stewing. Place the chunks in a pot, cover with water, and add a pinch of salt. Bring it to a boil, then drain the meat and rinse under cold water.
- Return the rinsed veal to the pot, covering it with fresh water. Add 1 whole leek, 1 bay leaf, a sprig of fresh thyme, 2 peeled carrots, 2 spring onions, and another pinch of salt. Bring to a medium heat, cover, and let it simmer for at least 1 hour.
- In a skillet, sauté 300g of washed and quartered mushrooms in a pinch of butter with a little salt until softened.
- Once the veal is cooked and tender, drain it and keep it on a plate. Pass the broth and vegetables through a sieve into a pot, bringing the strained broth to a boil.
- In a separate saucepan, melt 4 tablespoons of butter over low heat. Add 3 tablespoons of flour, stirring continuously to create a roux. Gradually pour the boiling broth over the roux and mix thoroughly.
- Cook the sauce for a minimum of 10 minutes to get rid of the raw flour taste. In a bowl, mix 100ml of cream with 1 egg yolk, then gradually add it to the saucepan, stirring until it thickens. Season with salt and pepper, and strain the sauce for a smooth consistency.
- Pour the sauce over the pieces of veal and the sautéed mushrooms. Serve your blanqueta alongside white rice, cooked pasta, or fresh vegetables. Enjoy every comforting bite!
- Veal | 1 kg | for stewing
- Carrots | 2
- Spring onions | 2
- Leek | 1
- Bay leaf | 1 leaves | small
- Fresh thyme | 1 sprigs
- Mushrooms | 300 gr | washed and quartered
- Butter | a pinch
- Flour | 3 tablespoons
- Butter | 4 tablespoons
- Liquid cream | 100 ml
- Egg yolk | 1
- Salt | to taste
- Black pepper | to taste
