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Veal Fricassee

Yield 4 servings


  • 1 pound boneless veal cutlets, cut into 1-inch cubes
  • 1/3 cup butter or margarine, melted
  • 1 1/2 cups water
  • 3 new potatoes, peeled and thinly sliced
  • 2 small onions, thinly sliced
  • 2 teaspoons salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 1 cup milk

How to Make It

  1. Cook veal in butter in a small Dutch oven over medium heat, turning once to brown both sides. Add water, potatoes, onion, salt, pepper, garlic, and parsley. Cover and cook over low heat 1 hour and 10 minutes or until veal is tender.

  2. Combine flour and milk, mixing well. Gradually stir flour mixture into veal mixture; cook over medium heat 5 minutes or until mixture is thickened and bubbly.

Oxmoor House Homestyle Recipes