Veal fricassee with chilli and diced vegetables

100 min
Type of dish: Meats, Vegetables
Cuisine type: French cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Aguja 1.214 kg
Sal 3.571 g
Aceite de girasol 0.054 l
Cebolla 0.143 kg
Ajo 1.071 ud
Harina floja 0.043 kg
Vino blanco 0.107 l
Chilli pepper 8.929 g
Ground white pepper 8.929 g
White stock 1.0 l
Diced vegetables 5.0 ud
See Recipe
Agua 1.0 l
Huesos 0.3 kg
Cebolla 0.1 kg
Zanahoria 0.05 kg
Green leek 0.5 ud
See Recipe
Zanahoria 0.25 kg
Vainas 0.179 kg
Frozen peas 0.143 kg
Sal 2.857 g
Aceite de oliva suave 0.036 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 diced vegetables.
Nutritional information (1 portion)
Energy
992.88
kcal
Carbohydrates
32.88
g
Proteins
47.3
g
Lipids
70.38
g
Fiber 11.64 g
Saturates 23.32 g
Monounsaturated fatty acids 31.29 g
Polyunsaturated fatty acids 10.72 g
Cholesterol 157.95 mg
Calcium 236.11 mg
Iron 9.21 mg
Zinc 9.18 mg
Vitamin A 961.27 ug
Vitamin C 62.59 g
Folic acid 205.4 ug
Salt (Sodium) 591.91 mg
Sugars 20.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.