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Meat, Classics and bistro fare

Veal fricandeau with sorrel and steamed potatoes

Veal fricandeau with sorrel is a thick piece of veal braised slowly, then topped with a creamy sorrel sauce. It serves 4, takes 1 hour 50 minutes, has a medium difficulty level, and costs €4.60 per person. The trick is a gentle braise and stirring in the sorrel only at the very end so it keeps its fresh tang.

A nice piece of veal braised low and slow, a sorrel sauce that bursts with freshness, this is the Sunday dish of well run kitchens.

Veal fricandeau with sorrel and steamed potatoes
Total time
1 h 50
Difficulty
Medium
Cost per person
€4.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This dish pairs two very different textures, the melt in your mouth veal braised for nearly an hour and a half, and a bright sauce with a sharp tangy edge. The sorrel melts almost instantly into the warm cream and turns the sauce a soft green, giving the whole plate its character and keeping it from feeling heavy like some braises can.

This is a Sunday dish, the kind you make when you have time to let it simmer without rushing. Mon Chou files it under family classics and bistro fare, better suited to a relaxed weekend table than a rushed weeknight. Kids are not always won over by the sorrel's tang, but adults tend to love this simple, generous seasonal plate.

The ingredients

4 people

Butcher

  • Veal roast 800 g

Fruits and vegetables

  • Sorrel 200 g
  • Carrots 2
  • Onion 2
  • Potatoes 900 g

Dairy

  • Thick heavy cream 20 cl
  • Butter 30 g

Pantry

  • Chicken brothoften in the pantry 30 cl
  • Olive oiloften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Brown the veal roast on all sides in the butter and oil, then set it aside. 8 min

    Season with salt only at the end of browning, otherwise the meat will release its juices.

  2. Cook the onions and sliced carrots in the pot, put the meat back in, add the broth and thyme. 5 min

    Scrape up the browned bits with the broth, that's where the flavor is.

  3. Cover and let it braise very gently, basting the meat from time to time. 1 h 20

    The veal is done when a knife tip slides in without resistance.

  4. Meanwhile, peel the potatoes and steam them. 25 min

    Cook them at the last moment so they stay nice and hot.

  5. Remove the meat, stir the chopped sorrel and cream into the juices, let it thicken, then slice the veal and spoon the sauce over. 8 min

    Let the meat rest for ten minutes under foil before slicing.

Our tips to get it right

  • Ask your butcher to tie the veal roast tightly, it will hold its shape better through the long braise.
  • If you can't find fresh sorrel, stir a splash of lemon juice into the cream at the end to get a similar tangy lift.
  • Check the liquid level while braising and top up with a bit of broth if the pot dries out too fast.

The variations

  • Swap the sorrel for fresh spinach with a squeeze of lemon if you can't find any, the result will be milder but just as green.
  • For a quicker version, use veal cutlets instead of a whole roast, the braising time drops to around thirty minutes.
  • For kids who aren't fond of tangy flavors, serve the veal with just cream and pan juices, no sorrel, and offer the green sauce on the side.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • Plain white rice
  • A green salad with a sharp vinaigrette

Storage

The fricandeau keeps for 2 to 3 days in the refrigerator in a sealed container. The cream sauce doesn't freeze well, it tends to split once thawed. Reheat gently over low heat, adding a splash of broth if the sauce has thickened too much.

Questions about this dish

Can I use a different cut of veal?

Yes, veal shoulder or rump also work well for a long braise. Avoid very lean cuts, they tend to dry out during cooking.

Can I make this dish ahead of time?

You can braise the veal the day before and reheat it gently the next day. Add the sorrel and cream only right before serving to keep the sauce fresh and green.

Why add the sorrel so late in the recipe?

Sorrel melts within seconds of hitting heat and loses its bright color if cooked too long. Adding it at the very end keeps its tang and vivid green.

Can I use frozen sorrel?

Yes, frozen sorrel works just fine in this recipe and saves you from wasting a whole fresh bunch. Add it just thawed, straight into the hot pan juices.

How long does it take to make a veal fricandeau with sorrel and steamed potatoes?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a veal fricandeau with sorrel and steamed potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal fricandeau with sorrel and steamed potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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