Tuesday, October 10, 2006

Veal with olive and herbs

A little busy this week, I need a recipe ready in less than an hour. I've had this one by Julie Andrieu in my files for some time now, and just before autumn sets in, it's time to make the most of the remaining garden herbs. And I just had to add some green olives...


Preparation and cooking time
: 1 hour
Ingredients for 4

1 kg of diced veal or pork
1 chopped onion
Juice of 1/2 lemon
20 gr butter
10 cl crème fraîche
1 bunch of chopped parsley
1 bunch of chopped chives
1 bunch of chervil
6 tarragon leaves
15 cl white wine
Green olives
4 tbsp olive oil
Salt, pepper

  • Brown the meat in a large saucepan in the olive oil and butter.
  • Add the chopped onion and sweat for 3 minutes.
  • Pour in the white wine, the lemon juice, chopped herbs, and the green olives.
  • Season with salt and pepper, and mix well.
  • Cover, and cook for 45 minutes on a low heat, stirring from time to time.
  • Add the crème fraiche 10 minutes before the end of this cooking time.
  • Serve accompanied by rice.

1 comment:

bcinfrance said...

Looks nice -- I love veal stews but have never done very well with chops or "escalopes"....