ReceptnaptárVeal Fricassee with Tarragon
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Ingredients
Method
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- Cube the meat, rinse it, then put it on to boil in 3 litres of water in a large pot.
- When it starts to boil, skim off the foam that collects on top with a slotted spoon.
- Season with salt, add the finely chopped fresh tarragon, and cook over low heat, covered, for about 45-60 minutes, until the meat is tender.
- Meanwhile, melt the lard in a pan and fry the flour in it until golden-brown.
- Add the finely chopped onion, fry for a few seconds, remove from the heat, and thin with enough cold water to make a smooth, lump-free mixture.
- Stir the roux into the broth, bring to a boil, and cook for a few minutes until the soup thickens slightly.
- Sharpen slightly with vinegar, and add more salt if needed.
- When serving, put a tablespoon of sour cream in each bowl and ladle the hot fricassee over it.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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