Veal Fricassee with Early Peas

Cukorborsós Borjúhús


  • 1 pound leg of veal, cut into serving pieces
  • 1 small onion, minced
  • 2 tablespoons sweet butter
  • 1 pound fresh young green peas
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 tablespoon chopped parsley
  • 1 tablespoon flour


  1. Mix meat with onion and cook in 1 tablespoon melted butter over low heat for about 20 minutes.
  2. Add enough water to barely cover, put a heavy lid on the pot, and cook until done.
  3. In a separate casserole melt 1 tablespoon butter and add peas, sugar, salt and parsley. Start cooking over low heat. After about 5 minutes add a little water. Do not cover the pot, because when peas are cooked there should be no liquid left in the pot.
  4. Add flour, stir, and cook for 2 more minutes.
  5. Mix peas with meat and its juice and simmer over very low heat for 1 or 2 more minutes.