Simple Veal Fricassee

Ingredients

• 600 gVeal
• 100 gOnion
• 30 gButter
• 10 gFlour
• 500 mlWater
• 34 gEgg yolk
• 6 gSalt
• 1 gPepper
• 0.5 gAllspice
• 0.5 gBay leaf
• 60 gPickled cucumber
• 15 mlVinegar

Instructions

1. 1

   Sweat onion in butter

   • Finely chop the onion.
   • Melt the butter in a deep pan over medium heat and gently sweat the onion until translucent (do not brown).
2. 2

   Brown meat and dust with flour

   • Cut the veal into small, even pieces.
   • Add the meat to the sweated onion and briefly brown over slightly higher heat.
   • Sprinkle the flour over the meat and stir for a short time to cook the flour slightly.
3. 3

   Deglaze and simmer

   • Pour in boiling water until the meat is about half covered (approx. 500 ml).
   • Bring to a boil and skim off any foam.
   • Add salt, whole peppercorns, allspice, and bay leaves and simmer covered on low heat until meat is very tender (about 30–45 minutes).
   • Add sliced gherkins shortly before the end so they warm through.
4. 4

   Finish the fricassee

   • Remove the pan from the heat. Whisk the egg yolks in a small bowl and temper them with a little hot cooking liquid.
   • Stir the tempered yolks quickly into the fricassee and warm gently (do not boil) until the sauce thickens slightly.
   • If no gherkins are used, add 1 tbsp (15 ml) white wine vinegar to give acidity.
   • Season with freshly ground pepper and serve.