Veal tenderloin, peasant style
Discover the recipe for veal breast in a country style, a generous and flavorful stew. Let yourself be seduced by tender meat combined with bacon, peppers, and carrots, all enhanced by a fragrant sauce of white wine and Madeira.
Ingredients · Servings 4 people
- 750g veal shoulder (4 slices)
- 2 carrots
- 200g unsmoked bacon lardons
- 1 red bell pepper
- 1 green bell pepper
- 2 cloves of garlic
- 500g tomatoes (fresh or diced pulp)
- 2 medium onions or 1 large
- 3 tbsp dry white wine
- 3 tbsp Madeira (or white wine)
- flour
- 4 tbsp olive oil
Method · 35 min
- Season the veal slices with salt and pepper. Dredge them in flour. In a frying pan, heat 2 tablespoons of olive oil and brown them for 5 minutes on each side. Set aside.
- Peel the bell peppers. Cut them in half, remove the white membranes and seeds, and dice them. Peel and slice the carrots. Score the tomatoes with an X, blanch them briefly to make peeling easier, and dice them (not necessary for canned tomatoes). Peel and chop the onions and garlic.
- In a sauté pan, heat the remaining oil. Sauté the onions, carrots, and bacon over low heat for about 5 minutes. Add the diced bell peppers, tomatoes, and garlic. Season with salt and pepper, then pour in the white wine and Madeira. Add the meat, then simmer over low heat for 1 hour, turning the meat occasionally (with or without a lid depending on the amount of liquid).
- Serve piping hot with white rice or fresh pasta.
- veal shoulder (4 slices) 750 g
- carrots 2
- unsmoked bacon bits 200g
- red pepper 1
- green pepper 1
- tomatoes (fresh or diced pulp) 500 g
- medium onions or 1 large 2
- Madeira (or white wine) 3 tbsp.
