Belgian Veal Blanquette (Veal and Meatball Stew) Recipe

Name: Belgian Veal Blanquette (Veal and Meatball Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. breast of veal, cut for stew; 5 tbsp. butter; margarine (divided); 1 cup beef consomme; 1/8 tsp. dried thyme; 1 bay leaf; 12 shallots; 12 scallions, bulb end only; 1/8 tsp. ground nutmeg; Salt and pepper; Water to cover; 1/2 lb. ground veal; 1/2 lb. ground pork; 1/2 cup fresh bread crumbs; 1/4 cup milk; 1 egg; 12 fresh mushroom caps; 2 tbsp. all purpose flour; 2 egg yolks; 1-1/2 cup beef consomme; 2 lemon

Servings: persons

2 lb. breast of veal, cut for stew
5 tbsp. butter
margarine (divided)
1 cup beef consomme
1/8 tsp. dried thyme
1 bay leaf
12 shallots
12 scallions, bulb end only
1/8 tsp. ground nutmeg
Salt and pepper
Water to cover
1/2 lb. ground veal
1/2 lb. ground pork
1/2 cup fresh bread crumbs
1/4 cup milk
1 egg
12 fresh mushroom caps
2 tbsp. all purpose flour
2 egg yolks
1-1/2 cup beef consomme
2 lemon

1
In a flameproof casserole lightly brown pieces of veal in 3 tablespoons butter.
2
Add 1 cup consomme and herbs, shallots, and nutmeg.
3
Season to taste with salt and pepper.
4
Add water to cover.
5
Bring to a boil.
6
Lower heat, cover, and simmer over low heat until meat is just tender, about 1 hour.
7
FOR THE MEATBALLS: In a bowl mix ground veal, pork, bread crumbs, milk, and egg.
8
Roll mixture into tiny meatballs the size of a nut.
9
Saute balls in remaining 2 tablespoons butter.
10
Add mushroom caps and saute until lightly browned; add to stew.
11
Cover and simmer for 10 minutes.
12
To the pan drippings where you fried the meatballs, add flour.
13
Gradually stir in 1 1/2 cups consomme.
14
Cook, stirring constantly, over low heat until smooth and thickened.
15
Gradually stir hot sauce into egg yolks and lemon juice.
16
Simmer sauce for 5 minutes.
17
Add to stew.
18
Blend well and reheat slightly.
19
Serve with rice or mashed potatoes.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 lb. breast of veal, cut for stew, 5 tbsp. butter, margarine (divided), 1 cup beef consomme, and more.

Yes, Belgian Veal Blanquette (Veal and Meatball Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Belgian Veal Blanquette (Veal and Meatball Stew)

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