Dana Blanket

Blanket It means a kind of food prepared with beef, poultry, fish, rabbit, lamb and even vegetables in broth or cooked with water and aromatic garnishes. It is served with a creamy sauce.

If you have prepared broth, you can boil the meat once and strain it to make the color lighter. Or you can saute it with butter in a pan and add flavor to its taste.

If you do it right, Veal Blanket can be one of the most delicious meat dishes you've ever tasted. I say by giving his due because he has quite a trick.

I wanted to publish this recipe for almost 6 months, but it took longer and longer because there were 3 different recipes in the recipe. 2 of the secrets of flavor in the recipe. aromatic onion ve spice bag You can find the recipes by clicking the links.

Another secret flavor is beef bone broth, but I haven't had the opportunity to prepare that recipe yet. Instead of how to extract chicken broth You can have an idea by looking at my article. (All you have to do is use beef bones instead of chicken). Do not use meat bouillon in this recipe unless you have to, as it will be difficult to adjust the salt.

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Materials:

• 1 kg. beef (diced)
• 6-7 glasses of broth (you can use 2 broth tablets)
• 1 medium carrot
• 1 medium onion (aromatic onion)
• 1 celery stalks
• 1 spice bag

For the sauce:

• 6 spoonful butter
• 6 tablespoons of flour
• 5 mushrooms (10-15 cans can be used upon request)
• 15 shallots

For the cream sauce:

• 2 egg yolk
• 120 ml cream
• 1 tablespoons lemon juice
• salt, pepper

Fabrication:

1. Take the meat in a deep pot, add the broth on it.
2. Add the onion that you peel and cut into 2 parts, the carrot that you cut into 4 parts, the celery stalk that you cut into 2-3 parts, and finally the aromatic bag to the pot.
3. Cover the pot and cook on low heat for 1,5-2 hours until the meat is tender.
4. Throw the vegetables and aromatic bag from the cooked meat and strain the juice into a bowl.
5. Remove the stems of the mushrooms (if you are not using canned), and cut into 4 parts. Boil the peeled shallots in a small amount of water for 10 minutes.
6. Fry the flour and butter in a Teflon pan until fragrant. Slowly add 4 scoops of the broth you have separated into the flour, which smells, and whisk while adding.
7. Add the boiled mushrooms and shallots to the sauce you prepared. Cook on low heat for another 5 minutes.
8. Add the sauce you prepared with the flour to the meat and heat it on very low heat.
9. In a deep bowl, mix the egg yolks, cream and lemon juice. Add 1 ladle of sauce from the meat you heated to this mixture, whisk well and add to the meat.
10. Heat on low heat for 1 more minute and serve.