Preparation time: 20min
Cooking time: 50 min
Serves 6

 INGREDIENTS

• 3.3 lb veal pieces (blanquette)
• 3 carrots
• 1 onion
• 3 leeks, using just the white parts
• 5 oz button mushrooms
• 8 oz butter
• 1/3 cup flour
• 5 oz sour cream
• Salt & pepper

METHOD

Place the meat in the stewpot and cover with cold water. Bring to a boil, skimming.

Strain the meat and rinse out the stewpot.

Peel the carrots and onion. Slice the carrots and halve the onion.

Put the meat back into the stewpot with the carrots, onion and halved mushrooms, then cover with water.

Cook on medium heat for about 45 minutes.

Filter the cooking juices.

In a saucepan, make a roux by melting the butter, then adding the flour while whisking for 2 minutes.

Slowly add the cooking juices and then the sour cream.

Pour the sauce back on the meat and season.