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Cutlets In Brown Fricassee. Recipe

Cutlets In Brown Fricassee

History:

Cutlets in Brown Fricassee is a classic dish that originated in France during the 17th century. The term "fricassee" refers to a method of cooking where meat is first sautéed and then slow-cooked in a flavorful sauce. This dish became popular in French cuisine and was later adapted by various cultures around the world, with each adding their unique twist to the recipe.

Fun Facts:

- The term "cutlet" usually refers to a boneless piece of meat that is breaded and fried. However, in the context of Cutlets in Brown Fricassee, it refers to thinly sliced meat that is cooked in a rich brown sauce.
- Adding balls or fritters to this dish not only enhances its appearance but also adds an extra layer of texture and flavor.
- In traditional French cuisine, veal is often used for fricassees. However, this recipe suggests using beef to give the dish a hearty and robust flavor.

Ingredients:

- 1 pound beef cutlets, trimmed and pounded thin
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- Parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the beef cutlets and fry them for a few minutes on each side until they are slightly browned. Remove the cutlets from the skillet and set aside.

2. In the same skillet, add the chopped onion and minced garlic. Sauté until they become translucent and fragrant.

3. Deglaze the skillet by pouring in the red wine. Scrape any browned bits from the bottom of the pan to incorporate their flavor into the sauce.

4. Add the beef broth to the skillet and bring the mixture to a simmer. Return the beef cutlets to the skillet and reduce the heat to low. Cover and let the cutlets simmer in the sauce for about 30 minutes, or until they are tender.

5. In a separate small saucepan, melt butter over medium heat. Stir in the flour, creating a roux. Cook the roux for a few minutes until it turns golden brown, stirring constantly.

6. Gradually whisk in a ladleful of the cooking liquid from the skillet into the roux. Stir until the mixture is smooth and thickened. Repeat this process until all the cooking liquid has been incorporated and the sauce has reached the desired consistency.

7. Season the sauce with salt and pepper to taste. If desired, add additional herbs or spices to enhance the flavor.

8. Serve the Cutlets in Brown Fricassee hot, garnished with chopped parsley. Accompany the dish with mashed potatoes or crusty bread to soak up the delicious sauce.

Similar Recipe Dishes:

- Chicken Fricassee: Similar to Cutlets in Brown Fricassee, this dish is made with chicken instead of beef. The chicken is first browned and then simmered in a flavorful sauce, resulting in a tender and flavorful main course.
- Veal Fricassee: A classic French dish, veal fricassee uses veal cutlets that are cooked in a rich and creamy sauce. The sauce is often flavored with herbs, white wine, and a touch of lemon juice.
- Seafood Fricassee: This variation of fricassee features a mix of seafood, such as shrimp, mussels, and fish, cooked in a fragrant tomato-based sauce. It is a delightful dish for seafood lovers.

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