Veal sauté with olives (Print Version)
# Ingredients:
→ Meat
01 -
600 grams of veal (veal stew), sliced into large chunks
→ Vegetables
02 -
2 garlic cloves
03 -
1 onion
04 -
2 fresh tomatoes
05 -
1 bell pepper
→ Other
06 -
100 milliliters of dry white wine
07 -
2 tablespoons of olive oil
08 -
1 dried bay leaf
09 -
250 milliliters of chicken or vegetable broth
10 -
1 teaspoon of finely chopped parsley
11 -
3 sprigs of thyme
12 -
60 grams of pitted green olives (drained weight)
13 -
1 tablespoon of tomato paste
14 -
1 tablespoon of all-purpose flour
15 -
Salt to taste
# Instructions:
01 -
Chop the tomatoes into cubes, dice the bell pepper, and finely chop the onion and garlic. Rinse the thyme and bay leaf.
02 -
In a pot, brown the veal cubes in olive oil and set them aside. Use the same pot to sauté the garlic, onion, and bell pepper.
03 -
Add the veal back to the pot, then stir in flour, thyme, bay leaf, tomatoes, tomato paste, olives, and broth. Cover the pot and simmer for an hour.
04 -
Uncover and let the sauce thicken for 15 minutes. Adjust seasoning and mix in parsley before serving.
# Notes:
01 -
Total cooking time: About 1 hour 15 minutes to 1 hour 30 minutes
02 -
Pairs well with steamed potatoes, baked potatoes, or rice