FRICASSEED VEAL WITH CAULIFLOWER
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))
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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.
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