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Veal Fricassee's picture
  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

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: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 452

% Daily Value*

Total Fat 50 g77.3%

Saturated Fat 19.2 g96.2%

Trans Fat 0 g

Cholesterol 802.8 mg267.6%

Sodium 3845.7 mg160.2%

Total Carbohydrates 85 g28.5%

Dietary Fiber 16.4 g65.6%

Sugars 42 g

Protein 195 g390.5%

Vitamin A 62% Vitamin C 162.5%

Calcium 62.7% Iron 79.5%

*Based on a 2000 Calorie diet


Veal Fricassee Recipe