Blanquette de Veal

Blanquette de Veal         10 Portions:

Ingredients:
10 servings of egg noodles, cooked

1 kg of veal, bone less, cubed
50 ml of olive oil
1 cup of potatoes, peeled, medium diced
1/4th cup of celery, chopped
1/4th cup of leeks, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, minced
3-4 bay leaves
1/2 cup of red wine
1/5th tea spoon of cumin, ground
1 Lt of chicken or, veal or, beef or, vegetable stock
1/3rd tea spoon of smoked paprika
1 cup of heavy cream
3 tea spoons of corn starch, mixed with 1 cup of cold water, (Slurry)
salt-pepper

1 cup of Parsley leaves, chopped

Method:
First, saute the vegetables  (  ) in a stock pot with the o-oil, on a medium heat for 2-3 min. Add the meat and sweat it with the vegetables for 2-3 min. Now, add the wine and mix it gently and let it cook on a high heat for 2-3 more min. Then, add all other ingredients (  ) {Next 5 items.} And continue cooking on a low-medium heat for 5 more min. It should be tender by then, if not then continue cooking for the next 5-6 more min. Now, strain the juice from the pot and pour it into a new medium sized pot and heat it up and add the cream and whisk it well. Now, add the corn starch slurry in the sauce and whisk it vigorously, to avoid any sort of lumps in the sauce. Now, add this hot creamy sauce into the meat and continue cooking on a very low heat for 2-3 more min. Season with salt-pepper. Serve hot with some noodles and garnish with some parsley leaves. Beautiful taste and flavour!