This is a traditional French dish that is normally done with beef.
I made it with beef lots in the US and have the recipe here.
Now that I’ve found a reliable butcher with good beef, I may again.
On the other hand, using veal gives me a much shorter cooking time and a more reliably tender finished dish.
Mashed potatoes are good…..
Veal Niçoise Style
Total time: 70 minutes
- 14oz (420gr) veal, suitable for braising, cut into chunks (1 1/2 ” (3.75 cm)
- 1oz (30gr) bacon, chopped
- 3 shallots, sliced
- 1 clove garlic, minced
- 4oz (120gr) mushrooms, trimmed, sliced
- 10 Greek olives, pitted, cut in half
- 1 tsp oregano
- 2 bay (laurel) leaves
- 1 cup (8oz, 240ml) dry white wine
- 1 tbs tomato paste
- 1 tbs olive oil
- 1 tbs cornstarch dissolved in 2 tbs water
- Heat oil in a medium skillet. Add veal and brown on all sides. Remove to a plate.
- Add shallots, bacon and sauté until shallots are tender and bacon crisp.
- Add mushrooms, garlic and sauté until mushrooms start to soften.
- Add herbs, wine, tomato paste and stir to combine.
- Return veal to skillet, cover, reduce heat and simmer gently for 45 minutes.
- Uncover and increase heat to medium.
- Remove bay leaves and add olives.
- Stir in cornstarch mixture until sauce has thickened.
- Remove from heat and serve.
We had frost last night.
May 4th and we had frost.
At least we didn’t have snow.
That’s all I have to say…. I have to go bring my tomato plants inside for the night.
Frost is expected, again.