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Sauté de veau au chorizo

Veal and Chorizo stew

 

  • 2 lbs veal (cubed)*

  • 1 chorizo sausage (dry cured, spanish style)

  • 2 8oz cans of tomato sauce

  • 1 pot of green olives (pitted)

  • 2 small onions

  • 7 Basil leaves 

  • 1 bouquet garni

  • 1 tbs of cayenne pepper 

  • 1 clove of garlic

 

To make the Bouquet Garni, tie together: 

  • 4 sprigs thyme

  • 4 sprigs flat or curly parsley

  • 1 bay leaf

 

Over medium heat, brown the Veal.

Roughly chop the onions & garlic clove and add to the pan, cook until onions are just transparent.

 

Slice the dry smoked chorizo sausage and add to the pan along with the tomato sauce, chopped Basil, Cayenne, and finally add the olives.

 

Add the bouquet garni.

Cover and simmer for at least 1 hour.  Remove the Bouquet Garni and serve.

Note:  This dish is even better when it has been prepared the night before and is re-heated before serving.  

 

*Can substitute with beef

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