Veal fricassee with chilli and potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
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
0.893 g
Ground white pepper
0.893 g
White stock
1.0 l
Potatoes
0.6 kg
High oleic oil
0.25 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 French fries.
Nutritional information (1 portion)
Energy
1197.4
kcal
Carbohydrates
43.93
g
Proteins
47.13
g
Lipids
87.97
g
Fiber
9.21
g
Saturates
24.32
g
Monounsaturated fatty acids
46.08
g
Polyunsaturated fatty acids
12.56
g
Cholesterol
158.04
mg
Calcium
204.2
mg
Iron
8.3
mg
Zinc
8.99
mg
Vitamin A
268.51
ug
Vitamin C
68.31
g
Folic acid
176.71
ug
Salt (Sodium)
343.52
mg
Sugars
16.09
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Finger foods
- Sándwich
- Dessert
- Birds
- Bread and pastries
- Main course
- Meats
- Salads
- Pizzas, patty
- Shellfish
- Pasta
- Pastries
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Legumes
- Burguers
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Additional culinary preparation
- Conservation technique
- Milk
- Denominación
- Texture
- Coagulación
- Curación
-
Maridaje bebida
- Cava
- Cava brut nature
- Cerveza rubia
- Blanco seco de fermentación o crianza en barrica
- Bougogne passetoutgrains
- Cerveza densa
- Champagne
- Cotes de Rousillon
- Creams suaves
- Fino
- Garnatxa
- Graves
- Jérez seco
- Beer with body and high graduation
- Acid and young white wine
- Sweet white wine
- Cratf beer
- Fresh and young
- Manzanilla de Jerez
- Maury
- Sweet liquors
- Mistela
- Moscatel
- Olorosos secos
- Orujo de sidra
- Red pale
- Rosado
- Sautemes
- Sidra
- Stout
- Tinto de media crianza
- Tinto jóven o de corta crianza, afrutado y aromático
- Tintos reserva
- Tintos sin crianza
- Tokay
- Blanco ligero
- Manzanilla
- Merlot
- Pinot Noir
- Rosados fuertes
- Tintos golosos
- Tintos viejos y densos
- Fruity white
- Young
- Barrel-fermented white
- Corporeal beer
- Fortified
- Food pairing
- Tratamiento de la leche
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Cincho de oro "Cheese Awards 2016"
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador quesos de pasta prensada de oveja
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Fat percentage
- Production site
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed