This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Veal Stew
Terri's Veal Marsala
Maille® Dijon Veal Burgers
Veal Medallions with Sauteed Mushrooms and Sauvagine Fondue
Veal Mozzarella
more »
Top Related Articles
French Wine and Food Regions
Sunday Dinner: Slow Cooker Pot Roast
Budget-Friendly Recipes for Ground Beef
Roasting Meat
German Cuisine
5 Most-Loved Meatloaf Recipes
Cooking Questions: Beef
Making Meatloaf
Perfect Prime Rib
Topping and Baking Pizza
Related Collections
Frozen Green Peas
French Beef and Pork
Frozen Beans and Peas
Kosher Beef Recipes
Dairy-Free Main Dish Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Veal Roast Blanquette

By: HSTR

"This is a mouth watering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party sure to please the boss, or for a family News Years Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears."

Rate/Review | Read Reviews (8)

What to Drink?
	Merlot

Prep Time:
1 Hr

Cook Time:
1 Hr 30 Min

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 pounds veal shoulder roast
1/4 teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
1/2 pound small white onions
1/2 pound mushrooms
2 tablespoons all-purpose flour
1 (10 ounce) package frozen green peas
2 egg yolks

Directions

In an 8 quart Dutch oven over med-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.