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Veal Fricassee

Chef.at.Home's picture
Ingredients
  Lean boneless veal shoulder 2 Pound
  Bay leaves 3
  Celery salt 2 Teaspoon
  Rosemary 1 Teaspoon, crumbled
  Pepper 1⁄2 Teaspoon
  Instant beef broth 1 Teaspoon (1 Envelope)
  Water 2 Cup (32 tbs)
  Small white onions 1 1⁄2 Pound
  Mushrooms 1⁄2 Pound
  Evaporated skim milk 1⁄4 Cup (4 tbs)
  Parsley 2 Tablespoon, chopped
Directions

1. Trim any fat from veal; cut veal into 1-inch cubes.
2. Combine bay leaves, celery salt, rosemary, pepper, instant beef broth and water in a kettle or Dutch oven; add veal cubes. Heat to boiling; cover. Simmer 1 hour.
3. While veal cooks, peel onions; place on top of meat; cover. Simmer 45 minutes more, or until veal and onion are tender.
4. Wash mushrooms and trim. Stir evaporated milk, then mushrooms into meat mixture; simmer 10 minutes longer. Remove bay leaves.
5. Spoon onto 16 heated plates; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Preparation Time: 
5 Minutes

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