Cocos Veal Fricassee Recipes

VEAL FRICASSEE AS I LIKE IT!

Steps:

• Prepare veal schnitzels (thin them slightly) put one side into flour.
• Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.
• Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute
• Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).
• Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.
• Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.

VEAL SHANK FRICASSEE

Steps:

• In a large resealable plastic bag, combine flour and seasonings. Add veal shanks; seal and turn to coat. , In a Dutch oven or large skillet, brown veal in oil over medium heat. Pour 1-1/4 cups water into pan; add the onion, celery and bay leaf. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour., Add carrots and potatoes; cover and cook 30 minutes longer or until meat and vegetables are tender. Remove meat and vegetables to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup. Skim fat and discard bay leaf., In a small saucepan, combine cornstarch and the remaining water until smooth. Gradually stir in the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

COCO'S VEAL FRICASSEE

Steps:

• Sweat meat in oil, but do not brown.
• Mix together the cornstarch and oil to make a slurry.
• Add ½ the stock, bring to a boil; add stock and slurry as needed until thickened (like gravy).
• Cook out about 1 hour.
• Meanwhile, create the liaison by whipping together the egg yolks with the cream until thick.
• Strain and rinse meat; reserve sauce.
• Return sauce to pot, bring to a simmer and add meat.
• Season with salt and pepper.
• Slowly temper in liaison by adding small amounts of sauce to it and whisking (adding it all in at once will cause your eggs to scramble), then pour the contents back in the pot.
• Bring to a quick simmer, and immediately remove from heat.

CHICKEN FRICASSEE

Steps:

• cut the chicken breasts into long strips about a cm wide.
• Then toss them into flour until fully covered.
• dice the onion and mushrooms
• heat the butter in a frying pan and cook the onions until soft.
• Add the mushrooms to the onions and cook for 3-4 minutes
• add the chicken, cook until brown all over.
• pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
• add the chicken stock, bring to the boil and simmer for 20 minutes
• remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
• serve on a bed of rice.