Veal Fricassee Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| 2 pounds lean boneless veal shoulder | ||
| Bay leaves | 3 | |
| Celery salt | 2 Teaspoon | |
| 1 teaspoon leaf rosemary, crumbled | ||
| Pepper | 1/2 Teaspoon | |
| 1 envelope or teaspoon instant beef broth | ||
| Water | 2 Cup (16 tbs) | |
| 1 1/2 pounds small white onions | ||
| Mushrooms | 1/2 pound | |
| 1/4 cup evaporated skim milk | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Trim any fat from veal; cut veal into 1-inch cubes.
2. Combine bay leaves, celery salt, rosemary, pepper, instant beef broth and water in a kettle or Dutch oven; add veal cubes. Heat to boiling; cover. Simmer 1 hour.
3. While veal cooks, peel onions; place on top of meat; cover. Simmer 45 minutes more, or until veal and onion are tender.
4. Wash mushrooms and trim. Stir evaporated milk, then mushrooms into meat mixture; simmer 10 minutes longer. Remove bay leaves.
5. Spoon onto 16 heated plates; sprinkle with parsley.
2. Combine bay leaves, celery salt, rosemary, pepper, instant beef broth and water in a kettle or Dutch oven; add veal cubes. Heat to boiling; cover. Simmer 1 hour.
3. While veal cooks, peel onions; place on top of meat; cover. Simmer 45 minutes more, or until veal and onion are tender.
4. Wash mushrooms and trim. Stir evaporated milk, then mushrooms into meat mixture; simmer 10 minutes longer. Remove bay leaves.
5. Spoon onto 16 heated plates; sprinkle with parsley.
Chef
