Nutrition Facts
4 servings
4
Recipe for Lisbon Veal Sauté
No Reviews
Discover this recipe for sautéed veal. This dish with a lot of character is tested and approved; it's truly a delight!
Ingredients
600 Veal for "stir-fry or stew"
5 Extra spicy chorizo
8 Potato
1 Black olive
3 Tomato paste
1 Water
1 Onion
1 clove Garlic
1 Thyme
Salt and pepper
Directions
1
Preparation of the meat. Cut the meat into large cubes. Brown it in a pot with a little olive oil for a few minutes. Then add the chopped onion and sauté until browned.
2
Pour over the meat with water and port. Dissolve the tomato paste in it.
3
Adding the topping, add the remaining ingredients. Season with salt (moderately due to the olives) and pepper.
4
Simmer Cover the pot and let it simmer gently for 1.5 hours, adding a little water if the sauce seems too thin towards the end of cooking.
Ingredients
Ingredients
600 Veal for "stir-fry or stew"
5 Extra spicy chorizo
8 Potato
1 Black olive
3 Tomato paste
1 Water
1 Onion
1 clove Garlic
1 Thyme
Salt and pepper
Directions
Directions
1
Preparation of the meat. Cut the meat into large cubes. Brown it in a pot with a little olive oil for a few minutes. Then add the chopped onion and sauté until browned.
2
Pour over the meat with water and port. Dissolve the tomato paste in it.
3
Adding the topping, add the remaining ingredients. Season with salt (moderately due to the olives) and pepper.
4
Simmer Cover the pot and let it simmer gently for 1.5 hours, adding a little water if the sauce seems too thin towards the end of cooking.
Notes
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nadege-g9
At first, I made the recipe because I had some port and didn't know what to do with it (I hate it!). Today, I buy port to make this recipe again. It has become one of my favorites, and I’ve introduced it to many of my friends. Each time, it has been a real success. -
DELTOM
I've made it three times now, and it's always very well received; I get compliments. Made the day before, it allows you to enjoy your guests. -
Alexandra
Good evening, I made the recipe in my cooker; instead of one and a half hours, it took 30 minutes under pressure, and it turned out great. It smells good, the meat is very tender, and the potatoes are perfect. -
corinne.f2
Recipe made today and really amazing, so very good, made exactly like the original recipe with red wine, there's still some left and I'm sure it will be even better tomorrow. Thank you for sharing. -
Enna
It's just excellent. I tried several variations, with turkey thighs for example, which are good too. In the end, I settled on a variation that includes slices of carrots, which I add before the potatoes, and some olives. It's our favorite version. But it's always a success.
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