You are here

Veal Fricandeau

Ingredients
  Veal rump/Rump/chump end /top side 1 Pound, cubed
  Tomato 1 , peeled and cut into quarters
  Mixed herbs 1 Tablespoon, chopped
  Smoked bacon 2 Ounce, sliced
  Canned mushrooms 3⁄4 Can (7.5 oz), sliced (1 small tin)
  Peppercorns 3 (A few)
  Onion 1 , chopped
  Lemon juice 1 Tablespoon
  Cloves 2
  Sour cream 1⁄2 Pint
  White wine 4 Ounce (1 glass)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 400 F.

MAKING
3) In a large dish, place the cubed meat.
4) With salt, pepper and lemon juice, season the meat.
5) In the bottom of the soaked Romertopf, place thin slices of bacon to cover.
6) On top of these, place the meat.
7) To this, add the onion, tomato, cloves and peppercorns.
8) In the hot oven, cook for an hour.
9) Then, add the wine and mushrooms and cook for 1 hour more.
10) Then, add flour to thicken the gravy.
11) Finally, stir in the cream.

SERVING
12) Serve the Veal Fricandeau with rice and peas, cauliflower or asparagus. You can also serve this with chestnuts, for special occasions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

Rate It

Your rating: None
4.196665
Average: 4.2 (15 votes)