Blanquette De Veau (Mom'S)

1. 1

   Put meat in casserole with butter or margarine. Saute lightly.

2. 2

   Add 2/3 water and 1/3 white wine to cover meat. Add salt and pepper and onions

3. 3

   Bring to boil, simmer for 1 1/2 to 2 hours until very tender.

4. 4

   Meanwhile Saute sliced mushrooms in butter.

5. 5

   Make small meatballs: mix ground turkey with 1 egg , salt and pepper (or seasoned salt).

6. 6

   Make small meatballs, roll lightly in flour.

7. 7

   Then Saute with butter and margarine for about 5 minutes.

8. 8

   Add meatballs and mushrooms to meat for the last 10 minutes.

9. 9

   Let sauce thicken, if necessary use some cornstarch diluted in water.

10. 10

    If desired, mix egg yolk with some of the sauce and then add to dish.( I did not use it)

11. 11

    Remove onions before serving.

12. 12

    Serve with noodles, rice or potatoes.

13. 13

    FREEZES WELL without the egg.

14. 14

    PS In Belgium they often add the juice of 1 lemon, I have not prepared it that way.

15. 15

    Mom

* Per serving · 4 servings · Values may vary.

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