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Veal with olives recipe

Recette: Veau aux olives
Veal with olives Time Preparation Time:
Cook Time:
Total time:
Servings 6 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 403 kCal (1612 kJ)
4 out of 5 (5 reviews)
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  • 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)


  • 1 Dutch oven


  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

Final Thoughts...

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

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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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