30 - 60 minutes
veal fricandeau


Sprinkle pepper on the fricandeau and brown it gently in the slightly browned butter. Turn it regularly. Cut the fennel and broccoli into medium size pieces and wash them. After the fricandeau has been browning for 30 minutes, add the fennel and broccoli and simmer everything for another 10 minutes.

Remove the fricandeau from the pan and keep it warm. Deglaze the butter and vegetables with the wine and let it simmer briefly. Season with pepper and salt. Slice the fricandeau and serve it with the vegetables.

Delicious with Hollandaise sauce and potato croquettes.


  • 500 g veal fricandeau
  • 50 g butter
  • 1 fennel bulb
  • broccoli
  • 0.2 l white wine
  • salt and freshly ground pepper

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