FRICASSEED VEAL WITH CAULIFLOWER

Name: FRICASSEED VEAL WITH CAULIFLOWER
Ingredients: Veal breast or shoulder, cut into 2-inch pieces (Quantity estimated (not specified in original recipe)); to taste Fine salt (Quantity estimated (not specified in original recipe)); to taste Ground ginger (Quantity estimated (not specified in original recipe)); 1 tablespoon Vegetable oil (Originally goose-oil or poultry drippings. Substituted with vegetable oil for modern preference.); 1 medium Onion, chopped (Quantity estimated (not specified in original recipe)); 1 tablespoon Canned tomatoes (Originally fresh tomatoes. Substituted with canned tomatoes for convenience.); 1/2 cup Water (Quantity estimated (not specified in original recipe)); 1 teaspoon All-purpose flour (Quantity estimated (not specified in original recipe)); 1 tablespoon Water (Quantity estimated (not specified in original recipe)); to taste Fresh parsley, chopped (Quantity estimated (not specified in original recipe)); to taste Cauliflower florets (Quantity estimated (not specified in original recipe))

This classic Fricasseed Veal with Cauliflower recipe offers a comforting and flavorful meal, perfect for a satisfying dinner. The tender veal, simmered in a savory broth with tomatoes and onions, creates a rich and aromatic base. Served with tender cauliflower, this dish provides a delightful combination of textures and tastes, making it a truly enjoyable culinary experience.

Ingredients

Veal breast or shoulder, cut into 2-inch pieces (Quantity estimated (not specified in original recipe))
to taste Fine salt (Quantity estimated (not specified in original recipe))
to taste Ground ginger (Quantity estimated (not specified in original recipe))
1 tablespoon Vegetable oil (Originally goose-oil or poultry drippings. Substituted with vegetable oil for modern preference.)
1 medium Onion, chopped (Quantity estimated (not specified in original recipe))
1 tablespoon Canned tomatoes (Originally fresh tomatoes. Substituted with canned tomatoes for convenience.)
1/2 cup Water (Quantity estimated (not specified in original recipe))
1 teaspoon All-purpose flour (Quantity estimated (not specified in original recipe))
1 tablespoon Water (Quantity estimated (not specified in original recipe))
to taste Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
to taste Cauliflower florets (Quantity estimated (not specified in original recipe))

Instructions

1Cut the veal into pieces, about 2 inches in size. Lightly sprinkle each piece with fine salt and ginger.
2Heat the vegetable oil in a stew-pan over medium heat. Add the veal and sear until lightly browned on all sides.
3Add the chopped onion and canned tomatoes to the stew-pan. Pour in the water. Cover the pan tightly and simmer for 2 hours, or until the veal is tender.
4In a small bowl, whisk together the flour and water until smooth. Add this mixture to the stew-pan and stir to combine. Simmer for a few minutes until the sauce thickens slightly.
5Stir in the chopped parsley. Bring the stew to a boil once more. Serve the fricasseed veal hot, with cauliflower florets arranged around the platter.