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
COCO'S VEAL FRICASSEE
The original recipe was one of many that was used during my time training as a chef. While I modified it slightly for ease of preparation, the end result is still out of this world.
Provided by Colleen.Ludgate
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sweat meat in oil, but do not brown.
- Mix together the cornstarch and oil to make a slurry.
- Add ½ the stock, bring to a boil; add stock and slurry as needed until thickened (like gravy).
- Cook out about 1 hour.
- Meanwhile, create the liaison by whipping together the egg yolks with the cream until thick.
- Strain and rinse meat; reserve sauce.
- Return sauce to pot, bring to a simmer and add meat.
- Season with salt and pepper.
- Slowly temper in liaison by adding small amounts of sauce to it and whisking (adding it all in at once will cause your eggs to scramble), then pour the contents back in the pot.
- Bring to a quick simmer, and immediately remove from heat.
Nutrition Facts : Calories 1504.8, Fat 89.5, SaturatedFat 27.9, Cholesterol 595.9, Sodium 816, Carbohydrate 60.5, Fiber 5.5, Sugar 17, Protein 110.8
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