Fricassea di vitello
A hearty veal stew recipe of white meat in white sauce – also called a fricassee. The veal stew recipe makes a good one course dinner when served with loads fresh seasonal vegetables. And if you want to party, you add 1 dl cream and 2 egg yolks to the sauce just before serving. ( Something I normally make do without).
500 g veal chunks (shoulder or shank)
1 tsp pepper corns and salt
2 tbsp butter
2 tbsp flour
1 dl milk
700 g seasonal vegetables – small new potatoes, carrots, spring onions, peas, celery, turnips, fennel et al.
Cover the meat with about 1 ltr water or meat stock. Add laurels, pepper corns and salt and bring it to the boil.
Skim the cooking liquid to remove impurities.
Leave the veal to simmer for 2 hours until nice and tender.
Remove the veal from the cooking liquid and use it to boil the vegetables. Start with potatoes (7 minutes), turnips (4 minutes), fennel (3 minutes), carrots and spring onions (2 minutes).
Remove the vegetables from the cooking liquid.
Melt the butter in another saucepan, add flour and mix well.
Keep stirring to avoid clumps, while gradually adding milk until you have a thick, smooth paste.
Pass the cooking liquid through a fine sieve and add it gradually to the gravy until you have a nice sauce.
(Now is the time to stir in cream and egg yolks, if you wish. After eggs are added, the sauce should not be allowed to boil)
Heat up meat and vegetables in the sauce and serve this veal stew recipe with showers of fresh dill.
More stews and casseroles
Simple chicken stew with lemon and rosemary