L’axoa de veau espelette

Veal with peppers and spices

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

There are other groups of growers all over the South-West, including in the Basque country where the traditional axoa fricassée is a local favourite.

Ingredients

  • 4 tbsp sunflower oil
  • 800 g shoulder of veal cut into bite-sized cubes
  • 1

Method

Heat the oil in a large heavy-based pan. Fry all the ingredients, stirring, for 8 minutes over good heat, then for another 8 over reduced heat.

Cover and simmer another 10 minutes. The meat juices should clarify. Serve with pommes rissolées.