Veal fricassé seasoned with tarragon

Type of dish: Meats
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.214 kg
Onion 0.143 kg
Garlic, bulb 0.714 ud
Leek 0.286 ud
Plain flour 0.0 kg
Dry tarragon 0.0 g
Ground white pepper 0.0 g
White stock 1.214 l
Tomato sauce 0.071 l
See Recipe
Water 1.214 l
Bones 0.364 kg
Onion 0.121 kg
Carrots 0.061 kg
Green leek 0.607 ud
Powdered vegetable stock 0.061 kg
See Recipe
Onion 0.024 kg
Garlic, bulb 0.038 ud
Green pepper 0.014 kg
Diced tomato 0.095 kg
Sunflower oil 0.002 l
Table salt 0.033 g
Sugar 0.0 kg
Elaboration

PREELABORACIONES.

  • Retirar la grasa y los nervios de la carne y cortar en dados de 4 cm.
Nutritional information (1 portion)
Energy
786.45
kcal
Carbohydrates
24.57
g
Proteins
46.18
g
Lipids
53.26
g
Sugars 20.07 g
Salt (Sodium) 6904.96 mg
Folic acid 210.52 ug
Vitamin C 64.97 g
Vitamin A 319.15 ug
Zinc 8.7 mg
Iron 8.13 mg
Calcium 239.9 mg
Cholesterol 157.86 mg
Polyunsaturated fatty acids 3.84 g
Monounsaturated fatty acids 22.79 g
Saturates 20.98 g
Fiber 8.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.