Veal fricassee

Recipe for 4 people

Ingredients

  • 250 ml Sopraco Brown veal stock
    (Art. Nr. 1876 – Brown veal stock)
  • 500 gram Blanquette of veal
    (Art. Nr. 19538 – Blanquette of veal)
  • 250 gram cooked meatballs
    (Art. Nr. 2110 - cooked meatballs)
  • 4 carrots, sliced
  • 2 shallots, finely chopped
  • 1 tbsp flower
  • 750 ml water
  • 200 ml cream
  • 2 tbsp lemon juice
  • 1 knob of butter
  • 2 bay leaves
  • 1 tbsp tarragon
  • pepper and salt

Preparation

  1. Fry the meat in butter. Remove from the pan and let it rest.
  2. Fry the shallots in the same pan. After 2 minutes add the meat and sprinkle with flour.
  3. Spray with the stock and water and bring to the boil. Add the carrots and the bay leaves. Cover and let it simmer for 40 minutes on low heat.
  4. Pour the cream and the lemon juice on the fricassee and also add the meatballs. Season with salt and pepper. Let the sauce reduce a bit and remove from heat.
  5. Top it off with the tarragon and serve.