Best Cocos Veal Fricassee Recipes
VEAL FRICASSEE AS I LIKE IT!
Although fricassee means preparing in white sauce, I made a step aside following Mediterranean tracks. I came up this recipe from the top of my head: I had some veal schnitzels that were too small for making a serious Wiener schnitzel or something, and the meat was too good just to chop them into goulash or risotto. So, with ingredients I had in my kitchen I made this (and liked it):
Provided by nitko
Categories < 4 Hours
Time 1h30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare veal schnitzels (thin them slightly) put one side into flour.
- Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.
- Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute
- Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).
- Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.
- Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.
Nutrition Facts : Calories 511.3, Fat 23, SaturatedFat 9.4, Cholesterol 196.7, Sodium 707.4, Carbohydrate 17.5, Fiber 1.9, Sugar 6.1, Protein 45.9
OLD DOMINION VEAL FRICASSEE WITH BROWN SAUCE
From the Southern section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories Veal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the meat into one-inch cubes; place in a stockpot and add vegetables.
- Cover with boiling water and simmer until meat is tender, about 30 minutes.
- Melt butter in a large skillet.
- Remove meat from stockpot; season with salt and pepper, dredge with flour and brown in butter.
- To make brown sauce, melt the butter and add onion; cook until onion is browned.
- Blend in flour, and continue to brown until flour reaches desired color.
- Add stock gradually; add seasoning and boil for 3 minutes, stirring constantly until thickened.
- If onion is not desired, strain the gravy before serving.
Nutrition Facts : Calories 345.3, Fat 21.6, SaturatedFat 10.8, Cholesterol 139.9, Sodium 395.6, Carbohydrate 7, Fiber 1, Sugar 2, Protein 29.5
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