Question. What is Fricase?
Answer. Greek style fricase is braised lamb or pork with dandelions in avgolemono sauce (egg and lemon sauce).
Tips and tricks on how to make braised lamb or pork (Fricase)
RULE OF THUMB:
Use 1 tsp cornstarch per 1 cup of liquid you wish to thicken.
- First we will blanch the meat, by boiling it at medium heat for about 10 minutes, while continuously skimming the froth from the top, as shown.
- Once the froth has been removed, rince meat and allow to drain in colander.
- Season the meat with salt and pepper.
- Sauté the meat for a few minutes or until a crust develops. Once done, place meat in a large pot.
- Next, we will sauté the onions for a few minutes or until transluscent.
- Next, we will mix the tomato paste with the water, and we will add the sugar.
- Add the tomato mixture into the sautéing onions.
- Once ready, add the onion/tomato mixture into the pot along with the meat.
- At this point, add some more water.
- Bring again to a boil and then reduce heat to medium to allow the dandelions to cook.
- After 30 minutes of cooking the dandelions, add the cooked meat.
- Next, we will take some hot juices from the pot in order to gradually warm up the egg/lemon sauce to prevent the eggs from curdling, called tempering.
- Separate the egg whites from the egg yolks, and beat the egg whites until foamy.
- Next, add the egg yolks and mix some of the lemon juice with the cornstarch before adding it to the beaten eggs.
- Add some more lemon juice or to taste.
- Gradually add the hot liquid a bit at a time.
- The Fricase is now ready.
NOTE: If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts. Fricase video