Veau aux Olives = Veal with Olives

Rosé veal is now easily available and for this warm Winter dish, chunks of meat are easy to cook. This dish freezes well, so it worth to make a little more.

Beef can replace the veal, if you cannot find veal- or do not like it.

 

Serves 4:

500g rosé veal, cut into chunks

1 large onion, peeled and sliced

2 garlic cloves , peeled and sliced

1 dozen green olives, preferably pitted

200 ml strong red wine

1 small tin of tomato purée, diluted with same amount of water

1 tablespoon corn flour

1 tablespoon olive oil

salt and pepper

 

  1. Put the meat in a salad bowl and cover with the wine. Sprinkle a little pepper and salt (not too much salt as the olives are already salty). Leave in a cool place  for 1 hour but not in the fridge as it would harden the meat.
  2. Meanwhile, prepare the sauce: in a frying pan, warm up the olive oil and gently cook the onion and garlic, add the diluted tomato purée and simmer.
  3. Add the meat and the olives and cover with the wine marinade. Simmer for 15 minutes and thicken the sauce with the cornflour, stirring constantly to avoid lumps.

Serve with pasta and a good red Burgundy.

Bon Appétit!

 

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