Recipe : Veal with olives

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Ingredients

• 2.5 lbs (1.2kg) veal cut into pieces (rack, rump, for example)
  
• 1 garlic clove
  
• 1 onion
  
• Salt and pepper
  
• 1 tablespoon flour
  
• 1 to 2 glasses of white wine + water
  
• 1 large handful (100-150g) green olives
  
• 1 package of Portobello or button mushrooms (200g)
  
• One bouquet garni (bouquet of mixed herbs)

Cookware

• 1 Dutch oven

Preparation

1. Brown the pieces of veal in the Dutch oven. Add the garlic and chopped onion and sauté for a few minutes
   
   
2. Sprinkle in the flour
   
   
   
3. Add the water and white wine (use more wine than water) to cover the meat
   
   
4. Salt and pepper as desired. Stir with a wooden spoon to thicken and mix the sauce.
   
5. Simmer for 1 hour 30 minutes with the bouquet garni
   
   
6. Add the green olives and mushrooms 15 minutes before serving
   

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Final Thoughts

Granny Marc's recipe. Like all slow-simmered dishes, this tastes even better reheated!

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