Diced veal


  1. Take the veal out of the fridge 
  2. Leave it for about 30 minutes to come up to room temperature
  3. Get a saucepan ready
  4. Use meat tongs instead of pricking the meat in order to retain moisture
  5. Turn the heat up high
  6. Put the saucepan on the heat and let it heat up
  7. Turn the heat down to medium 
  8. Put the butter into the saucepan
  9. Heat the butter until it bubbles
  10. Fry the diced veal in the butter
  11. Add some water to cover the diced veal 
  12. Add the vegetables and herbs and bring to the boil
  13. Turn the heat down low and simmer
  14. After it has boiled for about an hour, strain through a fine sieve
  15. Leave the liquid (stock) to cool
  16. Separate the meat from the vegetables and set the meat aside
  17. Make a roux with the cooled stock 
  18. Add the veal to the roux and season to taste with herbs and/or spices
  19. Enjoy!

Steps boiling

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