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Veal Paupiettes with Tarragon
2013-08-06
https://www.metro.ca/userfiles/image/recipes/paupiettes-veau-estragon-3607.jpg
PT20M
PT30M
PT50M
Preheat oven at 375°F (190°C).In a saucepan that can also go in the oven, melt butter or fat and brown veal paupiettes on all sides. Remove and set aside. In saucepan, add onion, garlic and celery. Cook for 3 minutes. Add tomatoes and mushrooms.Place veal paupiettes on vegetables in casserole and pour in white wine and/or chicken broth. Add bouquet garni and season with salt and pepper. Cover and cook in the oven for 20 minutes. When the meat is cooked, remove it from the saucepan, set aside and keep it warm. Remove celery, garlic and bouquet garni.On the stove, bring again to boil cooking juice and add cornstash diluted in a little bit of water. Let simmer 1 minute and serve meat covered with sauce.
6
Metro
0
0
0
0
6 grain-fed veal paupiettes
1 Tbsp. (15 mL) butter or duck fat
1 spanish onion
4 cloves of garlic, peeled and crushed
6 celery stalks, cut in medium pieces
2 Tomato, peeled, seeded and finely diced
12 mushroom, sliced
1 cup (250 mL) dry white wine or chicken broth, or a mix of both
bouquet garni, including tarragon
salt and pepper to taste
1 tsp. (5 mL) cornstash
Veal Paupiettes with Tarragon
-
![]()
Gluten-free
6
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
6
grain-fed veal paupiettes
-
1 Tbsp.
(15 mL)butter or duck fat
-
1
spanish onion
-
4
cloves of garlic, peeled and crushed
-
6
celery stalks, cut in medium pieces
-
2
Tomato, peeled, seeded and finely diced
-
12
mushroom, sliced
-
1 cup
(250 mL)dry white wine or chicken broth, or a mix of both
-
bouquet garni, including tarragon
-
salt and pepper to taste
-
1 tsp.
(5 mL)cornstash
Preparation
Preheat oven at 375°F (190°C).
In a saucepan that can also go in the oven, melt butter or fat and brown veal paupiettes on all sides. Remove and set aside. In saucepan, add onion, garlic and celery. Cook for 3 minutes. Add tomatoes and mushrooms.
Place veal paupiettes on vegetables in casserole and pour in white wine and/or chicken broth. Add bouquet garni and season with salt and pepper. Cover and cook in the oven for 20 minutes. When the meat is cooked, remove it from the saucepan, set aside and keep it warm. Remove celery, garlic and bouquet garni.
On the stove, bring again to boil cooking juice and add cornstash diluted in a little bit of water. Let simmer 1 minute and serve meat covered with sauce.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
