Old Dominion Veal Fricassee With Brown Sauce

Submitted by Molly53

"From the Southern section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 907.18 g veal loin
• 1 onion, peeled and sliced
• 2 stalk celery, chopped
• 1 carrot, peeled and sliced into coins
• salt and pepper, to taste
• flour
• 29.58 ml butter

• Brown sauce (use 1 cup reserved veal broth)

• 29.58 ml butter
• 1 small onion, peeled and chopped
• 36.97 ml flour
• 2.46 ml salt
• 1.23 ml pepper

directions

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