Blanquette of veal in yoghurt

06763 BLANQUETTE of VEAL 4 PERSONS INGREDIENTS YOGHURT 500 g veal breast, 3 carrots, 2 celery sticks, 3 medium onions, a small bay leaf, a sprig of thyme and Rosemary and a sprig of parsley, a litre of soup, a glass of dry white wine, 30 g of butter, a dl whole yogurt, 1 teaspoon of cornstarch or potato, salt, pepper.

Heat the butter in a frying pan to high and let the edges browned the meat cut into dice, not too big.

When it is nicely browned on all sides, wet with wine.

When the wine has almost completely evaporated, wet with the broth and bring to a boil.

Tied together all the herbs with a piece of kitchen twine, put them in the Pan, lower the heat and let simmer for 1 hour.

After this time, add the carrots, celery and onions, all washed away and cut into slices.

Add salt and continue cooking for another 45 minutes.

If necessary, add a little water toward the end of cooking.

Dilute the starch with a tablespoon of cold water and add to the yogurt.

Pour the yogurt into the pot, stirring well.

Let thicken for about a minute, add salt and pepper.

Serve immediately with a side dish of your choice.