Dilled Blanquette De Veau

This is a version of the classic French casserole believed to be from the Burgundy region of France. It’s traditionally made with veal but we are substituting it with pork tenderloin. It’s a rich, creamy and velvety sauce that is mildly seasoned with herbs and spices. It’s usually served over fluffy white rice.                                                                          

 Prep time 20 minutes
Cooking time: 1 ½ hours
Serves 4-6

Ingredients

6 tbls butter

1 1/2 lbs pork tenderloin cut into 1" cubes

1/4 cup flour

1/2 tsp nutmeg

3/4 tsp salt

3/4 tsp pepper

1 1/2 cups peeled carrots 1/8' sliced

1 1/2 onion coarsely chopped

2 1/2 tbls finely chopped dill

1 1/2 to 2 cups chicken stock

1/3 cup have cream (I don't always use)

Directions

Oven 350' Melt 3 tbls butter in a heavy casserole. Add the pork & cook, turning frequently, w/out browning. Stir 3 tbls flour, nutmeg, salt & pepper sprinkle over. the veal, continue to cook over low heat for 5 minutes. Should not brown.

Add carrots & onion, 2 tbls of dill & stock to coverlet & veg. Raise heat to medium bring to boil, cover & bake in oven for 1 hour.

Remove stew from oven & pour it through a strainer placed over a bowl.

Reserve solid & liquids separately.

Return casserole to medium heat, melt remaining butter sprinkle remaining flour and cook over low heat, whisking constantly for 5 min.

Whisk reserved liquid slowly into the mixture and cook slowly, stirring constantly for 5 minutes.

Whisk in cream and remaining dill, return pork & vegetables to the casserole and simmer until heat through about 5 min.

Mike your own

Substitute veal for the pork

Add 8 oz. sliced saute’ mushrooms