Sunday, November 3, 2013

Veal Fricasse

Saturday, 26th October 2013
Based on this but with a mix of wild mushrooms (chanterelles, cèpes, oyster mushrooms, kräuter-seitling) instead of just button mushrooms.
I haven't had much luck keeping the meat tender in stews recently, but this came out fine. Strangely some pieces of meat were chewier than others though. I browned the meat in two batches to start with, and one cooked much more quickly than the other, so I wonder if that had something to do with it.
Lovely rich and flavourful sauce, although the mushrooms, especially the cèpes, were a little overcooked and should have gone in 5 minutes later.

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