Veal fricassee with chilli and potatoes

100 min
Type of dish: Meats
Cuisine type: French cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.214 kg
Table salt 3.571 g
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
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
  • 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)
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.