Recipe detail

Beef Fricassée de veau à la Marseillaise

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: French

Download PDF Download BR2

Program steps

  • Preheating:
  • 160 °C

To view the entire table, move the table to the right.

Kalbfleisch anbraten

1
Combination
15 %
time icon Termination by time
time icon 00:08 hh:mm
probe icon 160 °C
ventilator icon 90 %
ventilator icon 

Wenden, würzen, Schalotten, Paprika, Zwiebeln zugeben und weiter braten

2
Combination
15 %
time icon Termination by time
time icon 00:08 hh:mm
probe icon 160 °C
ventilator icon 90 %
ventilator icon 

Mit Weißwein ablöschen, reduzieren

3
Combination
15 %
time icon Termination by time
time icon 00:01 hh:mm
probe icon 160 °C
ventilator icon 90 %
ventilator icon 

Mehlieren, Tomaten hinzugeben und köcheln

4
Combination
30 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 125 °C
ventilator icon 90 %
ventilator icon 

Umstechen und garen

5
Combination
30 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 125 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
veal 1500 g
clarified butter 150 g
green paprika 200 g
shallot 150 g
dry white wine 200 ml
tomato 400 g
garlic 15 g
salt 15 g
brown sugar 3 g
whole black pepper 5 g
sprig of parsley 30 g
plain wheat flour 40 g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 371.1 kJ
Carbohydrate 8.2 g
Fat 25.7 g
Protein 30.1 g
Water 0 g

Directions

First preheat the combi steamer and the GN containers well. Then put the pieces of veal with the clarified butter in the container and leave for
Fry for 8 minutes in combination steam at 160°C, 15% humidity and fan speed
90%. Turn the veal pieces, season, add the shallot cubes, garlic puree and pepper strips and fry for another 8 minutes.
Deglaze with white wine and let reduce for 1 minute.
Add flour, add the tomato quarters, reduce the temperature and let it simmer gently
Combi steam mode at 125°C for 20 minutes with humidity 30% and fan speed 90%. Then turn over and cook for another 20 minutes at the same temperature
Climate. Just before serving, add the fresh chopped herbs to the fricassée.