Veal fricassee with chilli and diced vegetables

100 min
Type of dish: Meats, Vegetables
Cuisine type: French cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.214 kg
Table salt 3.571 g
Sunflower oil 0.054 l
Onion 0.143 kg
Garlic, bulb 1.071 ud
Plain flour 0.043 kg
White wine 0.107 l
Chilli pepper 8.929 g
Ground white pepper 8.929 g
White stock 1.0 l
Diced vegetables 5.0 ud
See Recipe
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
Powdered vegetable stock 0.05 kg
See Recipe
Carrots 0.25 kg
Runner beans 0.179 kg
Frozen peas 0.143 kg
Table salt 2.857 g
Olive oil 0.036 l
Elaboration
  • Make a white stock.
  • Chop the meat into cubes. Add salt, pepper and flour to the meat.
  • Chop the garlic and onion into brunoise.
  • Sauté the meat and remove the fat. Add the chilli pepper, sauté and then add the garlic and onion chopped into brunoise. Allow it to sweat.
  • Add the stock until completely covering the meat, then leave to cook until the vegetables are soft and the meat is tender. Add salt if required and thicken the sauce if necessary.
  • Place on plates and keep warm.
  • Serve with diced vegetables.
Nutritional information (1 portion)
Energy
848.99
kcal
Carbohydrates
21.12
g
Proteins
44.75
g
Lipids
63.76
g
Sugars 8.75 g
Salt (Sodium) 6164.11 mg
Folic acid 66.78 ug
Vitamin C 26.59 g
Vitamin A 829.87 ug
Zinc 8.69 mg
Iron 7.26 mg
Calcium 126.25 mg
Cholesterol 157.91 mg
Polyunsaturated fatty acids 6.5 g
Monounsaturated fatty acids 29.56 g
Saturates 22.3 g
Fiber 6.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.