Veal stew in tarragon sauce with crème frache

Estimated reading time: 5 minutes

Veal stew in tarragon sauce

The veal stew in tarragon sauce is a delicious dish that has a classic French twist thanks to the addition of tarragon. This herb is a popular ingredient in classic French cuisine and is often used in sauces such as béchamel and béarnaise sauce, as well as in vinaigrettes and Dijon mustard. veal stew veal stew

Two types of tarragon are known: the French and the Russian. The French version has a sweet taste with a hint of anise and gives a wonderful aroma to the sauce. The use of this herb in the veal stew provides a unique taste experience that is reminiscent of French cuisine.

The idea for this dish came about when there was leftover veal shoulder from the Veau Marengo de Napoleon recipe. Using this leftover in a stew with tarragon sauce created a delicious dish with a classic French twist. It's a delicious way to experience French cuisine and immerse yourself in the wonderful flavors of this herb.

And this is how you make the veal stew in tarragon sauce:

-We'll start with the meat first. Make sure the meat is at room temperature before cooking it. Grab a frying pan and put some fat in it. Sprinkle some pepper over the meat and then brown it in the pan. Make sure the meat is nicely browned all over. veal stew

- When the meat is nicely browned, add the chopped garlic and fry it for a minute. Deglaze with the white wine and lower the heat. Add the bunch of tarragon and a little salt. Now you skin the tomatoes and cut them into cubes and add them to the meat. (You can skin tomatoes by placing them in a pan with boiling water. Put a cross in the skin after a few minutes, let the skin loose and pull it off).

- Now let the meat simmer for an hour. Meanwhile, clean the mushrooms and cut them into quarters. Then fry them in a frying pan until nicely browned and set aside until we can prepare the plates. veal stew

-When the hour is up, remove the bunch of tarragon from the veal stew and add the crème fraiche. Stir well until it is completely absorbed into the cooking liquid of the wine. Then add the cornmeal paste and let it simmer on low heat until the sauce has a nice thickness. Meanwhile, cook your spaghetti or other pasta of your choice.

Veal stew in tarragon sauce:

After cooking and draining the spaghetti, it's time to finish the dish. Spoon the spaghetti onto the plates and divide the veal stew with mushrooms over it. Garnish the dish with a piece of fresh parsley for a fresh taste and a beautiful presentation.

To complete the veal stew, you can pour a nice glass of white wine. The wine you used while cooking the veal stew is a good choice for this. By using the same wine you ensure that the flavors of the meal complement each other beautifully and reinforce each other.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Veal stew in tarragon sauce

A sauce with a classic touch. We use tarragon in this veal stew in tarragon sauce. Tarragon in a popular culinary herb from classic French cuisine.

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Hallway: Main dish

Kitchen: European

Keyword: stew

Preparation time: 15 minutes minutes

Preparation time: 1 hours hours

Total time: 1 hours hours 15 minutes minutes

Servings: 4 people

Author: Francine

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You need:

baking pan

Ingredients:

1x2x3x

• 750 gram veal shoulder in cubes
• 500 ml White wine
• 1 bush fresh tarragon
• 3 toes chopped garlic
• 2 skinned tomatoes
• 1 box champignons
• 1 tray creme fraiche 125ml
• 1 tablespoon of cornflour with water
• spaghetti - or pasta of your choice
• peper
• salt
• shortening for the meat

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• We'll start with the meat first. Make sure the meat is at room temperature before cooking. Take a frying pan and put some grease in it. Sprinkle some pepper over the meat and then brown it in the pan. Make sure the meat is completely browned all over.
• When the meat is nicely browned, add the chopped garlic and fry for a minute. Deglaze with the white wine and lower the heat. Add the bunch of tarragon and a little salt. Now you skin the tomatoes and cut them into cubes and add them to the meat. (You can skin tomatoes by placing them in a pan with boiling water. Put a cross in the skin after a few minutes, let the skin loose and pull it off).
• Let the meat simmer for an hour. Meanwhile, clean the mushrooms and cut them into quarters. Then fry them in a frying pan until nicely browned and set aside until we start preparing the plates.
• When the hour is up, remove the bunch of tarragon from the pan and add the crème fraiche. Stir well until it is completely absorbed into the cooking liquid of the wine. Then add the cornmeal paste and let it simmer on low heat until the sauce has a nice thickness. Meanwhile, cook your spaghetti or other pasta of your choice.

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