Veal Paupiettes in White Wine

Name: Veal Paupiettes in White Wine
Yield: Serves 4 servings
Ingredients: 4 veal paupiettes (2 per person); 10 large potatoes; 4 1/4 cups dry white wine (1 liter); 2 1/2 cups white mushrooms, sliced (about 250 grams); 7 ounces bacon or pancetta, diced (about 200 grams); 3 garlic cloves; 2 large onions; 2 shallots; 1 1/4 cups tomato purée (about 300 grams); 3 tablespoons flour; 2 handfuls green olives; Salt, pepper, olive oil

Séverine Romeu @cook_7287139

Veal Paupiettes in White Wine

Séverine Romeu @cook_7287139

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Ingredients

Serves 4 servings

4veal paupiettes (2 per person)
10large potatoes
4 1/4 cupsdry white wine (1 liter)
2 1/2 cupswhite mushrooms, sliced (about 250 grams)
7 ouncesbacon or pancetta, diced (about 200 grams)
3garlic cloves
2large onions
2shallots
1 1/4 cupstomato purée (about 300 grams)
3 tablespoonsflour
2 handfulsgreen olives
Salt, pepper, olive oil

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Steps

1

In a pressure cooker, heat olive oil and add the diced bacon or pancetta, mushrooms, minced garlic, onions, and shallots. Sauté gently without browning.
2

Add the veal paupiettes and brown them on all sides.
3

Meanwhile, peel the potatoes and cut them into cubes.
4

Once the paupiettes are nicely browned, add the white wine, tomato purée, and green olives.
5

Cook for 30 minutes, then add the potatoes. Season with salt and pepper, reduce the heat, and cook for another 25 minutes.
6

Ten minutes before the end of cooking, sift in the flour to thicken the sauce.
7

We recommend serving this dish with a light, dry, unoaked red wine.