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Fricassee Of Veal

chef.magician's picture
Ingredients
  Veal shank 1 Pound
  Water 6 Cup (96 tbs)
  Celery rib 1
  Carrot 1 , sliced
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Butter 5 Tablespoon
  Veal 2 Pound, cut into 1-inch cubes
  Grated nutmeg 2 Pinch
  Onion 1 Small, minced
  Milk 1 Cup (16 tbs)
  Veal stock 2 Cup (32 tbs)
  Flour 4 Tablespoon
  Paprika/Minced parsley To Taste
Directions

GETTING READY
1. Preheat the oven to 250°F. (If using oven for preparation).

MAKING
2. Take a heavy saucepan, soften 2 tbsp of butter and saute veal cubes, and cook until it gets browned on all sides. Cook on medium heat.
3. Spoon salt and pepper along with onion and nutmeg.
4. Top it with milk and cover the dish tightly.
5. Simmer the mixture over low heat on stove top or cook in oven for about 2 hours at 250°F oven.
6. Pour the measured veal stock and continue cooking. Only 2 cups of veal stock should be added and if more is added then reduce the mixture to 2 cups.
7. Take another saucepan and soften the butter, stir in flour and blend together over low heat until the flour gets cooked. Don-€™t brown the roux.
8. Strain the milk from veal and add it to the cooked roux and blend it using a whisk.
9. Stir in stock and whisk it over the medium heat until the mixture is turned into a smooth velvety sauce. Mushrooms can also be added with the stock, so it gets cooked within the sauce. Or stir in drained and canned mushrooms at the last minute.
10. Season the sauce according to taste preferences.

SERVING
11. Spoon the sauce over veal, sprinkle minced parsley or paprika over it before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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