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00Ingredients
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1/4 cup olive oil
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1 onion, sliced
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1 clove garlic, chopped
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4 green bell peppers, seeds and stems removed, finely chopped
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2 red bell peppers, seeds and stems removed, finely chopped
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1 ½ pounds veal, thinly sliced and then cut into 1-inch pieces
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1/4 to ½ cup Espelette Puree
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2 teaspoons freshly chopped thyme
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2 bay leaves
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1 cup beef bouillon
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Salt and pepper to taste
Instructions
In a large saute pan, heat the olive oil. Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasionally. Add the veal, Espelette Puree, thyme, and bay leaves, and saute for 5 more minutes. Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.
| Servings |
| 4 to 6 |
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This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.
Ingredients
InstructionsIn a large saute pan, heat the olive oil. Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasionally. Add the veal, Espelette Puree, thyme, and bay leaves, and saute for 5 more minutes. Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.
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