Veal Fricassée Recipe

Name: Veal Fricassée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None onions, peeled, 1 onion finely chopped; 1 None bay leaf; 2 None cloves; 600-700 g shoulder veal; 1/2 tsp peppercorns; 3 None juniper berries; 300 g carrots, peeled and thickly sliced; 200 g long grain rice; 100 g frozen peas; 30 g butter or margarine; 30 g plain flour; 250 ml semi skimmed milk; 100 ml dry white wine; None None grated nutmeg; 1/2 None lemon, juiced; 200 g small mushrooms, cleaned and halved; 1 tbsp olive oil; 12 None chives

Servings: persons

2 None onions, peeled, 1 onion finely chopped
1 None bay leaf
2 None cloves
600-700 g shoulder veal
1/2 tsp peppercorns
3 None juniper berries
300 g carrots, peeled and thickly sliced
200 g long grain rice
100 g frozen peas
30 g butter or margarine
30 g plain flour
250 ml semi skimmed milk
100 ml dry white wine
None None grated nutmeg
1/2 None lemon, juiced
200 g small mushrooms, cleaned and halved
1 tbsp olive oil
12 None chives

1
To make the stock, bring 4 cups salted water to a boil. Add veal, the whole onion, bay leaf, cloves, peppercorns and juniper berries and simmer over medium heat for 1 hour.
2
Remove veal from stock and let cool, then dice. Pour stock through a strainer into a bowl. Cook carrots in 3/4 cup of the stock for 3-4 mins, then drain and return the carrot liquid to the bowl of reserved stock.
3
Cook rice in boiling salted water according to directions on package. Add peas 5 mins before end of cooking.
4
To make the sauce, melt butter in a pan, sprinkle with flour and gradually stir in milk, wine and 1 1/4 cups of stock. Simmer the sauce for 5 minutes, stirring occasionally, then season with salt, pepper, nutmeg and lemon.
5
Heat oil in a frying pan and saute mushrooms for 3 mins. Add onions and saute for 3 mins more. Remove from heat.
6
Add the diced veal, carrots, and mushrooms and onions to the fricassee sauce.
7
Use a ring mould to mound the rice and peas on four serving plates. Add the fricassee and garnish with chives. The remaining stock can be frozen for later use.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 None onions, peeled, 1 onion finely chopped, 1 None bay leaf, 2 None cloves, 600-700 g shoulder veal, and more.

Yes, Veal Fricassée falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Fricassée

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