Veal with olives and tomato
Recipe by Papa in the Kitchen
A stew of tender veal flavored with black olives, sun-dried tomatoes and tomato purée, brightened with fennel seeds and a bouquet garni. Ideal for a family Pentecost meal, served with gnocchi and garnished with fresh basil leaves.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
30m
Prep
1h
Cook
11m
Cleanup
1h 41m
Total
Cost Breakdown
Total cost:$29.80
Per serving:$7.45
Critical Success Points
- • Brown the veal to develop the fond.
- • Deglaze properly with white wine to avoid flames.
- • Simmer on low heat for an hour to tenderize the meat.
Safety Warnings
- • Watch out for hot oil splatters when cooking aromatics.
- • The white wine can flame during deglazing; keep the flame away from the burner.
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