Blanquette Daging Sapi

Name: Blanquette Daging Sapi
Cuisine: french
Ingredients: 1 kg veal shoulder, cut into 2‑cm cubes; 2 carrots, sliced; 1 onion, halved; 2 celery stalks, sliced; 2 cloves garlic, minced; 200 ml dry white wine; 1 L veal stock; 150 ml heavy cream; 2 egg yolks; 2 tbsp butter; 2 tbsp all‑purpose flour; 1 bouquet garni (thyme, bay leaf, parsley); 200 g button mushrooms, cleaned and quartered; Salt and freshly ground black pepper to taste

Veal Blanquette

Ingredients

1 kg veal shoulder, cut into 2‑cm cubes
2 carrots, sliced
1 onion, halved
2 celery stalks, sliced
2 cloves garlic, minced
200 ml dry white wine
1 L veal stock
150 ml heavy cream
2 egg yolks
2 tbsp butter
2 tbsp all‑purpose flour
1 bouquet garni (thyme, bay leaf, parsley)
200 g button mushrooms, cleaned and quartered
Salt and freshly ground black pepper to taste

Instructions

11. Melt butter in a heavy pot over medium heat and brown the veal cubes lightly.
22. Add onion, carrots, celery, and garlic; sauté for 2 minutes.
33. Sprinkle flour over the meat and vegetables, stir to coat, and cook 1 minute.
44. Deglaze with white wine, stirring to dissolve the fond, and reduce by half.
55. Pour in veal stock, add the bouquet garni, bring to a gentle simmer, skim foam, and cook 45 minutes until the veal is tender.
66. Meanwhile, sauté the mushrooms in a separate pan until lightly browned; set aside.
77. Whisk together egg yolks and heavy cream in a bowl.
88. Temper the egg‑cream mixture with a ladle of hot broth, then stir it back into the pot; heat gently without boiling until the sauce thickens.
99. Return the mushrooms to the pot, season with salt and pepper, and serve hot with rice or boiled potatoes.

Source: llm-generated