Ingredients with Measurements:
- 1 1/2 pounds veal stew meat, cut into bite-sized pieces
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 cup frozen peas
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the veal pieces and cook until browned on all sides, about 10 minutes.
4. Sprinkle the flour over the veal and stir to coat.
5. Pour in the chicken broth and white wine and stir to combine.
6. Bring the mixture to a simmer and cook for 15-20 minutes, or until the veal is tender and the sauce has thickened.
7. Stir in the heavy cream and frozen peas and cook for an additional 5 minutes, or until the peas are heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 482
- Fat: 29g
- Carbohydrates: 18g
- Protein: 32g
Substitutions for ingredients:
- Beef stew meat can be substituted for the veal.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add sliced mushrooms to the fricassee for extra flavor.
- Use fresh peas instead of frozen for a brighter color and flavor.
- Substitute the white wine with red wine for a richer flavor.
Tips and tricks:
- Make sure to brown the veal well before adding the flour to ensure a rich, flavorful sauce.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- For a creamier sauce, add more heavy cream.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fricassee in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the fricassee in individual bowls or on plates with a side of crusty bread for dipping in the sauce.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of roasted potatoes or mashed potatoes.
Suggested side dishes:
- Roasted potatoes
- Mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the veal is tough, cook it for a longer period of time until it is tender.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Fricassee is a classic French dish that dates back to the 16th century.
Flavor profiles:
- Savory, creamy, and slightly sweet
Serving suggestions:
- Serve hot as a main course for dinner.
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Taste: Savory, Rich, Herbal, Earthy, Comforting