Stewed Veal in a Cream and Lemon Sauce
Indulge in the luxurious flavors of Stewed Veal in a Cream and Lemon Sauce, a comforting dish that strikes the perfect balance between rich and refreshing. Tender veal cubes are browned to perfection before being gently simmered in an aromatic blend of white wine, garlic, and thyme-infused stock. The dish is elevated with the addition of velvety heavy cream and a bright kiss of lemon zest and juice, creating a sauce that's both creamy and vibrant. This hearty yet elegant meal pairs beautifully with buttered noodles, creamy mashed potatoes, or crusty bread to soak up every last drop of the zesty cream sauce. Perfect for impressing guests or an indulgent family dinner, this recipe is a gourmet masterpiece with approachable techniques. Keywords: Stewed Veal, Cream and Lemon Sauce, tender veal recipe, elegant dinner ideas, creamy lemon sauce, gourmet comfort food.
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Recipe Information
Ingredients
- 900 grams veal shoulder or stew meat, cut into 2-inch cubes
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 120 milliliters dry white wine
- 500 milliliters chicken or veal stock
- 200 milliliters heavy cream
- 1 medium lemon, zested and juiced
- 1 teaspoon fresh thyme, leaves only
- 2 tablespoons fresh parsley, chopped for garnish
- 1 to taste salt
- 1 to taste black pepper, freshly ground
Instructions
Season the veal cubes with salt and freshly ground black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat until melted and shimmering.
Working in batches, brown the veal cubes on all sides, about 6-8 minutes per batch. Remove the browned veal and set it aside on a plate.
In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the onion and garlic mixture. Stir well to coat and cook for 2 minutes to eliminate the raw flour taste.
Deglaze the pot by adding the white wine, scraping the bottom to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
Return the veal to the pot and pour in the stock. Add the thyme leaves and bring the mixture to a gentle simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
After 1 hour, check if the veal is tender. If not, continue to cook for another 10-15 minutes, adding a splash of water if needed to maintain enough liquid.
Once the veal is tender, stir in the heavy cream, lemon juice, and lemon zest. Simmer uncovered for an additional 5-10 minutes to thicken the sauce slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving. Serve the stewed veal over buttered noodles, mashed potatoes, or warm crusty bread for a complete meal.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
