Blanquette of beef


  • Serves: 6
  • Preparation: 10 min
  • Cooking: 1h20

1.2 kg of beef (low rib, scoter, chuck or necklace) cut into pieces
1 bunch of carrots
2 turnip boots
4 leeks
250 g of Paris mushrooms
1 onion piqued with 4 cloves
2 egg yolks
4 tablespoons fresh cream
1 glass of dry white wine
1 tablespoon flour
salt and pepper


Put the meat in a casserole. Moisten with the white wine, cover with water, add the bouquet garni and salt. Bring to a boil and let simmer for 20 minutes. Drain the meat and keep the broth.
Fry the peeled vegetables in a pan, with the butter. Add the meat, sprinkle with flour, leave to brown and wet with broth. Season, add onion, bouquet garni and cook for 1 hour over low heat. Keep the meat warm.
Reduce the sauce, bind with the egg yolks and the cream.
Serve the meat with sauce and vegetables.