Bistro Blanquette

  • {0} pers.4
  • DifficultyQuite good
  • Prep time
  • Cooking time


  • 1 kg veal shoulder
  • 200 ml coffee
  • 2 carrots
  • 2 onions
  • 1 leek
  • 1 stick of celery
  • 1 bouquet garni
  • 250 g button mushrooms
  • 250 g baby onions
  • 20 g butter + 20 g plain flour
  • 100 g crème fraîche
  • Salt, pepper


  • Put the veal cut into pieces into a stew pot and cover with water. Add salt and bring to the boil.
  • Skim, then add the onions, carrots, leek, celery and bouquet garni.
  • Add the coffee.
  • Cover and cook gently for around 45 minutes.
  • In a saucepan, melt the 20 g of butter, add the fl our and cook for 2 minutes while stirring. Leave to cool.
  • Peel the mushrooms and small onions.
  • Place the onions into a saucepan, just cover with water, add salt, a pinch of sugar and a knob of butter. Cook gently until the water has completely evaporated, leaving a glossy film.
  • Fry the mushrooms in a frying pan with a little butter.
  • Drain the meat and pour the cooking stock into the butter/flour mixture, stir until it begins to boil again and allow to simmer gently for around 10 minutes.
  • Add the crème fraîche to the sauce and pour over the pieces of meat. Garnish with the mushrooms and small onions.
  • Serve with rice.