Veal Fricassee As I Like It Recipes

VEAL FRICASSEE AS I LIKE IT!

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.

COCO'S VEAL FRICASSEE

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.

OLD DOMINION VEAL FRICASSEE WITH BROWN SAUCE

Steps:

• Cut the meat into one-inch cubes; place in a stockpot and add vegetables.
• Cover with boiling water and simmer until meat is tender, about 30 minutes.
• Melt butter in a large skillet.
• Remove meat from stockpot; season with salt and pepper, dredge with flour and brown in butter.
• To make brown sauce, melt the butter and add onion; cook until onion is browned.
• Blend in flour, and continue to brown until flour reaches desired color.
• Add stock gradually; add seasoning and boil for 3 minutes, stirring constantly until thickened.
• If onion is not desired, strain the gravy before serving.