Veal Niçoise Style

Total time: 70 minutes

Ingredients:

• 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

Instructions:

• 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.