Veal with olives (Print Version)
# Ingredients:
→ Meat
01 -
600g of veal (veal stew), chopped into large chunks
→ Vegetables
02 -
1 onion
03 -
2 garlic cloves
04 -
2 tomatoes
05 -
1 bell pepper
→ Other
06 -
2 tablespoons of olive oil
07 -
250ml chicken or vegetable stock
08 -
100ml of dry white wine
09 -
1 tablespoon of flour
10 -
60g green olives (drained weight)
11 -
1 large bay leaf
12 -
3 sprigs of thyme
13 -
1 tablespoon of tomato paste
14 -
A small handful of chopped parsley
15 -
Salt
# Instructions:
01 -
Dice the bell pepper into small pieces, mince the onion and garlic, and cut the tomatoes into chunks. Rinse the thyme and bay leaf to clean them.
02 -
In a pot, cook the veal chunks in olive oil until golden, then set them aside. Toss in the onion, bell pepper, and garlic, stirring them in the same pot.
03 -
Put the veal back in the pot, sprinkle with flour, then toss in the thyme, bay leaf, tomatoes, tomato paste, olives, and the stock. Cover and cook on low heat for an hour.
04 -
Remove the lid and let the sauce reduce for 15 minutes until it thickens. Taste and adjust seasonings, then finish with parsley before serving.
# Notes:
01 -
Total cook time: 1 hour 15 minutes to 1 hour 30 minutes
02 -
Pair it with steamed potatoes, oven-baked potatoes, or some rice.