Veal Fricandeau Recipe

Summary

Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Veal rump/Rump/chump end /top side1 Pound, cubed
 Tomato1 , peeled and cut into quarters
 Mixed herbs1 Tablespoon, chopped
 Smoked bacon2 Ounce, sliced
 Canned mushrooms3⁄4 Can (7.5 oz), sliced (1 small tin)
 Peppercorns3 (A few)
 Onion1 , chopped
 Lemon juice1 Tablespoon
 Cloves2
 Sour cream1⁄2 Pint
 White wine4 Ounce (1 glass)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 323 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 8.8 g44.2%

Trans Fat 0 g

Cholesterol 125.5 mg

Sodium 301 mg12.5%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.1 g4.3%

Sugars 4.7 g

Protein 27 g54.5%

Vitamin A 13.3% Vitamin C 15.2%

Calcium 8.7% Iron 7.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 400 F.

MAKING
3) In a large dish, place the cubed meat.
4) With salt, pepper and lemon juice, season the meat.
5) In the bottom of the soaked Romertopf, place thin slices of bacon to cover.
6) On top of these, place the meat.
7) To this, add the onion, tomato, cloves and peppercorns.
8) In the hot oven, cook for an hour.
9) Then, add the wine and mushrooms and cook for 1 hour more.
10) Then, add flour to thicken the gravy.
11) Finally, stir in the cream.

SERVING
12) Serve the Veal Fricandeau with rice and peas, cauliflower or asparagus. You can also serve this with chestnuts, for special occasions.
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