Calico Veal Fricassee Recipe
Ingredients
| Lean veal shoulder - 3 pounds, boneless | ||
| Vegetable oil | 4 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Water | 1 Cup (16 tbs) | |
| Instant chicken broth - 2 envelopes OR chicken-Bouillon cubes - 2 | ||
| Salt | 1 1/2 Teaspoon | |
| Potatoes | 2 Can (10oz) | |
| Green pepper | 1 Small, halved | |
| Pepper red | 1 Small, halved | |
| Light cream or table cream -3/4 cup | ||
Directions
GETTING READY
1. Trim off all the excess fat from the veal and slice it into cubes of 1 inch each.
2. Take a kettle or Dutch oven and brown the vegetables in two halves. Remove and keep it aside.
3. Add onion and garlic into drippings in the kettle and sauté till they turn soft. Return all veal to kettle.
4. Mix in water, chicken broth or bouillon cubes and salt. Cover the pan.
5. Simmer for 45 minutes and add potatoes and green and red peppers. Cover the pan again and simmer for 20 minutes or until the ingredients are softer.
6. Mix in cream and simmer for 10 minutes to mix the flavors.
SERVING
7. Serve by adding over hot cooked noodles.
1. Trim off all the excess fat from the veal and slice it into cubes of 1 inch each.
2. Take a kettle or Dutch oven and brown the vegetables in two halves. Remove and keep it aside.
3. Add onion and garlic into drippings in the kettle and sauté till they turn soft. Return all veal to kettle.
4. Mix in water, chicken broth or bouillon cubes and salt. Cover the pan.
5. Simmer for 45 minutes and add potatoes and green and red peppers. Cover the pan again and simmer for 20 minutes or until the ingredients are softer.
6. Mix in cream and simmer for 10 minutes to mix the flavors.
SERVING
7. Serve by adding over hot cooked noodles.
Chef
