. . : Veal-And-Crayfish Stew Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Veal-And-Crayfish Stew
Category Soups
Total Hits 611
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

2 1/2 lb Boneless veal stew meat

6 c Low-sodium chicken broth

-OR all or part Water 1 sm Onion; roughly diced

2 Celery stalks; sliced

1 md Carrot; roughly diced

1/2 ts Salt; or as desired

1/2 ts Whole white peppercorns

1/4 ts Ground nutmeg

1/2 Lemon

5 tb Unsalted butter

5 tb All-purpose flour

1/2 c Dry sherry

1 c Whipping cream

24 sm Mushroom caps

24 Cooked crayfish tails

- shelled, -=OR=- 12 oz -Cooked lobster meat

COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid with a slotted spoon. Pick off and discard any vegetables that cling to the veal. Place the butter-flour mixture over medium-low heat on the stove. Strain the cooking liquid into it, whisking, and add the sherry and cream. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in the pot and add the mushrooms and crayfish. Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a serving dish.

Render: 0.001 Sec ¦ By AhmBay