Usuba
Veal with Butter Sauce and Vegetables
Tender veal braised in a fragrant creamy sauce with mushrooms, onions, and fennel. The dish is served with rice and garnished with fresh parsley and sour cream.
- Total
- 150 min
- Standard serving
- 702.4 g
Ingredients
Total 17- Veal
190 g - Bouquet garni
2.6 g - Pearl onion
37.5 g≈ 3.5 pcs - Fennel
62.5 g≈ 1/4 pcs - Mushrooms
37.5 g≈ 2.5 pcs - Butter
6.868 ml≈ 1.5 tsp - Celery
25.2 g≈ 4 tbsp - Wheat flour
2.558 g≈ 1 tsp - Cream
62.5 ml≈ 4 tbsp - Salt
to taste - Black peppercorns
to taste≈ 1.5 pcs - Cayenne pepper
to taste≈ 1/4 tsp - Rice
62.5 g≈ 1/3 cup - Sour cream
6.6 ml≈ 1.5 tsp - Parsley
to taste≈ 2/3 tsp - Carrot
200 g≈ 2 pcs - Lemon juice
1.95 ml≈ 1/3 tsp
Instructions
- 1
Step 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 pearl onions, baby carrots, and fennel cut into 8 wedges.
- 2
Step 2
Cook for another 30 minutes. Add mushrooms, cut into quarters, and sliced celery. Cook for about 20 minutes until the vegetables become soft.
Transfer the veal and vegetables to a bowl with a slotted spoon, cover with a lid and keep warm.
Strain the broth through a fine sieve. Return 4 cups of liquid to the pot, bring to a boil and simmer for about 30 minutes until the volume is reduced by half.
- 3
Step 3
Meanwhile, prepare rice for the side dish.
- 4
Step 4
In a small saucepan, heat the butter, add flour and cook, stirring, for 2 minutes until smooth.
Add the reduced liquid and cream, bring to a boil and simmer for about 15 minutes.
Return the veal and vegetables to the sauce, cook for about 5 minutes until the meat is well heated through.
Add lemon juice, salt, black pepper, and cayenne pepper to taste.
Arrange on plates with rice, top with a teaspoon of sour cream and garnish with parsley leaves.
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