Stewed veal with mustard


  • 5g of French-style mustard
  • 800g of shoulder of veal
  • 1 onion
  • 1 clove of garlic
  • 1 leek
  • 1 carrot
  • 1 stalk of celery
  • 1 clove
  • 50g of flour
  • 1 egg
  • 75g of butter
  • 10cl of crème fraîche
  • 1 bay leaf
  • A pinch of cayenne
  • Salt


  • Cut the shoulder of veal meat into cubes and blanch for five minutes.
  • Peel the vegetables you’ll be using, mixing the clove of garlic up with the onion.
  • Move the veal and vegetables to a stewpot filled with cold water and then cook over low heat; season to taste.
  • Using a saucepan make up a white roux with flour and butter. In a bowl mix the egg yolk, crème fraiche and mustard.
  • Once done remove the veal, add a ladle of the broth and store it in a salad bowl covered with cling wrap.
  • Pour the rest of the broth onto the roux and then bring to a boil, whisking frequently until it thickens. Next slowly add the egg, crème fraiche and mustard mixture.
  • Cover the veal with the sauce just before serving.

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