A Fricassee is a classic dish in which poultry or meat is first seared in fat, and then braised with liquid until cooked. This recipe of Veal Stew with Mushrooms is finished with a little cream – leave it out if you wish.
- 2 pounds veal, cut into pieces
- 4 Tbsp butter
- 2 Tbsp flour
- 1 cup dry white wine
- 3 cups chicken broth
- bouguet garni
- ¼ tsp white pepper
- 8 ounces button mushrooms
- 1 tsp lemon juice
- 10-12 small white onions, peeled or 1 large onion, peeled and chopped
- 6 Tbsp heavy cream
- salt to taste
- 2 Tbsp chopped fresh parsley, to garnish
Wash the veal pieces, and then pat dry with paper towels. Melt half the butter with the oil in a large, heavy flameproof casserole over medium heat. Add the veal pieces and cook for 10 minutes, turning occasionally, or until just golden in color. Sprinkle the veal with the flour, turning the pieces to coat. Cook over low heat for about 4 minutes, turning ones or twice.
Pour in the wine, bring to a boil and add the broth. Push the veal pieces to one side and scrape the base of the casserole, stirring until well blended.
Bring the liquid to a boil, add the bouquet garni and season with a pinch of salt and white pepper. Cover and simmer over medium heat for 45 minutes until the veal is tender.
Meanwhile, in a frying pan, heat the remaining butter over medium-high heat. Add the mushrooms and onions with lemon juice and cook 5-7 minutes until the mushrooms are golden, stirring. Add the mushrooms and onions to the veal and cook about 10 minutes more. Discard the bouquet garni. Whisk the cream (if using) and adjust the seasoning. Sprinkle with parsley and serve.
Tip: This dish can be made ahead and kept hot in a warm oven for up to an hour before serving.