Old Dominion Veal Fricassee With Brown Sauce

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs veal loin
  • 1
    onion, peeled and sliced
  • 2
    stalks celery, chopped
  • 1
    carrot, peeled and sliced into coins
  • salt and pepper, to taste
  • 2
    tablespoons butter
  • Brown sauce (use 1 cup reserved veal broth)
  • 2
    tablespoons butter
  • 1
    small onion, peeled and chopped
  • 2 12
    tablespoons flour
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
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DIRECTIONS

  • 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.
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