|Preparation : 10 min||Resting : -|
|Cooking : 1 hr 40 min||Equipment :|
|Difficulty :||Rating : 4 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||large carrot, sliced (4mm)
|150||g button mushrooms
|800||g stewing veal
|150||ml white wine
|1||chicken stock cube
|1||vegetable stock cube
|salt, 5 peppercorn blend
|200||ml crème fraîche
|8||g bunch parsley, finely sliced*
|1||Place the butter in the metal bowl, add the onion and the carrot; run the|
EXPERT programme, 2 minutes/speed 3/120 °C.
|2||Rinse the mushrooms and cut off the stem*; halve or quarter depending on the size,|
|3||Cut the meat in 3-4cm cubes, lightly dust with cornflour, place in the metal bowl|
and restart the EXPERT programme, 4 minutes/speed 1A/120 °C.
|4||Add the white wine, the carrot, stock cubes, water, bay leaves and mushrooms;|
season to taste. Remove the cap and run the STEAM programme,
1 h 30 minutes/105 °C. The meat should be tender when cooked. If necessary,
continue cooking for 10-20 minutes.
|5||At the end of the programme, add the egg yolks and crème fraîche and start the|
EXPERT programme, 2 minutes/speed 1A/98 °C. If the sauce is too thin, thicken
with a little cornflour (mixed with one tablespoon cold water).
|6||Sprinkle with finely sliced* parsley and serve with rice.|
Lots of flavours that gets even better when reheated
Tastes much yummier than it looks in the pic. Easy too.