Beef, veal fricassee
MainsCook time: 0 min.
Servings: 6
Servings: 6
Ingredients for Beef, veal fricassee
1 | Cauliflower | |
1250 | g | Oksebov without legs |
15 | dl | Water |
2 | tsp | Salt |
25 | g | Margarine |
3 | tbsp | Wheat flour |
3 | tbsp | Parsley, fresh |
4 | Carrots | |
400 | g | Green peas. frozen |
Instructions for Beef, veal fricassee
To prepare the Beef, veal fricassee recipe, please follow these instructions:
The meat is thoroughly rinsed in cold water, dried and covered with boiling water with salt. The meat is cooked gently, covered, about 1 ½ hours.
In ½ litre of soup boil cauliflower and shredded carrots until tender.
Bælgede peas cooked with the last 5 min.
Blom cabbage served whole with the carved meat. The sauce smoothed over and season. Chopped parsley is given a rehash therein. Completion of these meat poured over.
Potatoes are served.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328