Veau à la provençale

Name: Veau à la provençale (Provençal Veal)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 2 lb (1 kg) tomatoes, peeled, de-seeded and chopped; Olive oil; 2 lb (1 kg) shoulder of veal, cubed; 2 cloves garlic, chopped; 3 oz (75 g) good-quality black olives, stoned; 1 sprig rosemary, chopped; Salt and pepper; Salt and pepper

Provençal Veal

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is a typical truck driver’s lunch, often served with rice or a risotto in ordinary restaurants throughout Provence: not the sort of dish for dinner in a ‘posh’ restaurant.

Ingredients

2 cloves garlic, chopped
2 lb (1 kg) shoulder of veal, cubed

Europe
France
Main course
Lunch
Mediterranean
Gluten-free
Provence

Method

Fry the garlic and veal in the oil until the meat is well browned. Add the tomatoes, a little salt and lots of black pepper. Cover and simmer for 1½ hours over a low heat. The sauce should be thick, but if it looks a little dry, add water. Ten minutes before serving sprinkle with the rosemary and sti