Veal Paupiettes with Tarragon
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 6 grain-fed veal paupiettes
- 1 Tbsp. (15 mL) butter* or duck fat
- 1 Spanish onion, chopped
- 4 cloves of garlic, peeled and crushed
- 6 celery stalks, cut in medium pieces
- 2 tomatoes, peeled, seeded and finely diced
- 12 mushrooms, sliced
- 1 cup (250 mL) dry white wine or chicken broth, or a mix of both
- bouquet garni, including tarragon
- Salt and pepper to taste
- 1 tsp. (5 mL) cornstash
Preparation
Preheat oven at 375°F (190°C).
In a saucepan that can also go in the oven, melt butter or fat and brown veal paupiettes on all sides. Remove and set aside. In saucepan, add onion, garlic and celery. Cook for 3 minutes. Add tomatoes and mushrooms.
Place veal paupiettes on vegetables in casserole and pour in white wine and/or chicken broth. Add bouquet garni and season with salt and pepper. Cover and cook in the oven for 20 minutes. When the meat is cooked, remove it from the saucepan, set aside and keep it warm. Remove celery, garlic and bouquet garni.
On the stove, bring again to boil cooking juice and add cornstash diluted in a little bit of water. Let simmer 1 minute and serve meat covered with sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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