Veal Fricassee As I Like It Recipes

Steps:

• Prepare veal schnitzels (thin them slightly) put one side into flour.
• Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.
• Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute
• Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).
• Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.
• Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Steps:

• Sweat meat in oil, but do not brown.
• Mix together the cornstarch and oil to make a slurry.
• Add ½ the stock, bring to a boil; add stock and slurry as needed until thickened (like gravy).
• Cook out about 1 hour.
• Meanwhile, create the liaison by whipping together the egg yolks with the cream until thick.
• Strain and rinse meat; reserve sauce.
• Return sauce to pot, bring to a simmer and add meat.
• Season with salt and pepper.
• Slowly temper in liaison by adding small amounts of sauce to it and whisking (adding it all in at once will cause your eggs to scramble), then pour the contents back in the pot.
• Bring to a quick simmer, and immediately remove from heat.

Steps:

• 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.