Fricassée de Veau Recipe

Name: Fricassée de Veau
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs veal shoulder, cut into 2-inch cubes; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 cup pearl onions, peeled; 8 oz cremini mushrooms, quartered; 2 tbsp all-purpose flour; 1 cup dry white wine; 1 cup chicken broth; 1 bouquet garni (parsley, thyme, bay leaf); 1/2 cup heavy cream; 2 egg yolks; 1 tbsp lemon juice; Salt and white pepper to taste; 2 tbsp fresh parsley, chopped

French · Main course · 80 min total

Fricassée de Veau recipe videos

A classic French veal fricassee, featuring tender veal in a creamy white wine sauce with mushrooms and pearl onions. This comforting stew is perfect for a special dinner.

20
min prep

60
min cook

4
servings

520
kcal/serving

Ingredients

1.5 lbs veal shoulder, cut into 2-inch cubes
2 tbsp unsalted butter
1 tbsp olive oil
1 cup pearl onions, peeled
8 oz cremini mushrooms, quartered
2 tbsp all-purpose flour
1 cup dry white wine
1 cup chicken broth
1 bouquet garni (parsley, thyme, bay leaf)
1/2 cup heavy cream
2 egg yolks
1 tbsp lemon juice
Salt and white pepper to taste
2 tbsp fresh parsley, chopped

Instructions

Season veal cubes with salt and white pepper. In a large Dutch oven, heat butter and olive oil over medium-high heat. Brown veal in batches until golden on all sides, about 5 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add pearl onions and cook, stirring, until lightly browned, about 5 minutes. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
Sprinkle flour over vegetables and stir for 1 minute. Pour in white wine and chicken broth, stirring to scrape up any browned bits. Add bouquet garni and return veal to pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, until veal is tender.
In a small bowl, whisk together heavy cream and egg yolks. Remove bouquet garni from stew. Slowly whisk about 1/2 cup of hot cooking liquid into the cream mixture to temper it, then stir the mixture back into the stew. Cook over low heat, stirring constantly, until sauce thickens slightly, about 2 minutes. Do not boil.
Stir in lemon juice and adjust seasoning with salt and white pepper. Garnish with fresh parsley and serve immediately with rice or crusty bread.

Tips

For a richer flavor, use veal stock instead of chicken broth.
The sauce can be made ahead and gently reheated, but do not boil after adding the egg yolk mixture.

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