Tendrons de Veau Braises (Braised breast of veal) Recipe

Name: Tendrons de Veau Braises (Braised breast of veal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7-pound breast of veal (have the butcher cut across the breast to make six strips of equal width); 1/2 cup flour; Salt and freshly ground pepper to taste; 1/4 cup vegetable oil; 1/2 cup chopped onions; 1 tablespoon chopped celery; 1 tablespoon chopped garlic; 1 cup diced carrots; 1 cup dry white wine; 1 bay leaf; 4 sprigs fresh thyme, or 1 teaspoon dried; 3 cups chicken stock; 1/2 cup canned crushed tomatoes

Servings: persons

1 7-pound breast of veal (have the butcher cut across the breast to make six strips of equal width)
1/2 cup flour
Salt and freshly ground pepper to taste
1/4 cup vegetable oil
1/2 cup chopped onions
1 tablespoon chopped celery
1 tablespoon chopped garlic
1 cup diced carrots
1 cup dry white wine
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
3 cups chicken stock
1/2 cup canned crushed tomatoes

1
Halve each of the six strips of veal crosswise.
2
Dredge the breast sections in flour seasoned with salt and pepper.
3
Heat the oil in a large cast iron skillet over a medium flame.
4
Add the veal pieces, turning often to brown all over.
5
This should take about 10 minutes.
6
Drain the fat from the skillet and add the onions, celery, garlic and carrots.
7
Cook, stirring, for 2 minutes.
8
Add the wine, bay leaf, thyme, chicken stock and tomatoes.
9
Stir, bringing to a boil.
10
Cover, reduce heat and simmer for 2 hours, or until the meat is well cooked.
11
Remove the excess fat if necessary.
12
Remove the bay leaf.
13
Serve with buttered noodles, rice or mashed potatoes.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 7-pound breast of veal (have the butcher cut across the breast to make six strips of equal width), 1/2 cup flour, Salt and freshly ground pepper to taste, 1/4 cup vegetable oil, and more.

Yes, Tendrons de Veau Braises (Braised breast of veal) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tendrons de Veau Braises (Braised breast of veal)

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