Veal fricassee

Veal fricassee


The main

  1. Veal 1.5 kilograms
  2. Green onion 6 pieces
  3. Garlic 1/2 Head
  4. Roman salad 3 pieces
  5. Olive oil 1/2 cup
  6. Hot water 1 liter
  7. Fresh dill a good handful
  8. Salt to taste
  9. Pepper to taste
  10. Caraway seeds 1/2 teaspoon

To fill

  1. Yolk 3 pieces
  2. Lemon 2 pieces
  3. Salt to taste
  4. Pepper to taste
  5. Tahini (optional) 2 tablespoons
  • Main Ingredients Veal, Onion, Salad, Eggs
  • Portion4-5


Casserole, frying pan, spatula, whisk, plate, knife, board.


Step 1: Stew Veal.

Cut the meat into large pieces and fry it in oil on all sides. Add salt and pepper at the end. Remove the veal when it changes color, and transfer to the pan, taking with it half the oil from the pan.
Pour in hot water, add caraway seeds and simmer under the lid for 1 hour.

Step 2: fry the vegetables.

Rinse and chop greens, setting aside some dill for serving.

Heat the remaining oil in a pan and throw the chopped greens into it.

Fry for a short time, literally an instant.

The salad should soften a little.

Step 3: stew meat with vegetables.

Transfer the fried greens to the meat.
In a free pan, fry finely chopped garlic until it gives flavor, and then send it to the veal pot.
Mix everything and cook for 15 minutes.

Step 4: prepare the fill.

Pour the yolks into a plate, add the zest and lemon juice, Tahini sauce (if found at hand) to them and beat well with pepper and salt.

Pour a little hot meat broth from a pan with beef and a thin stream, pour it into the egg yolks, without stopping whipping them.

Step 5: add the fill to the meat.

Add the prepared fill to the pot with the stew, stirring constantly, so that it immediately spreads evenly.

Remove from heat, add the remaining dill and serve!

Step 6: serve veal fricassee.

Veal fricassee is served hot as the main course. Boiled potatoes and carrots, as well as cereals and cereals, polenta, for example, are usually used as a side dish.
Enjoy your meal!