Veal Saute with Olives: A Classic French Comfort Dish

This veal saute with olives is a great classic of French home cooking: generous, fragrant, and deeply comforting. With its tender meat and silky sauce, it’s the perfect dish for a satisfying family meal.

Why You’ll Love This Veal Saute

Ultra-tender meat from long, gentle cooking.
A rich sauce flavored with white wine and olives.
A traditional recipe with guaranteed authentic flavor.
Perfect for sharing.

Recipe Details

Serves: 4 to 6
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes
Level: easy
Type: main course

Ingredients

2 pounds (1 kg) veal (shoulder or stewing veal)
2 carrots
3.5 ounces (100 g) diced bacon (lardons)
1 onion
2 tablespoons flour
1 tablespoon tomato paste
2 bay leaves
1 pinch of nutmeg
2/3 cup (150 ml) dry white wine
1 cup (150 g) green olives
7 to 9 ounces (200 to 250 g) button mushrooms
Salt and pepper
Olive oil or butter
1 to 1 1/4 cups (200 to 300 ml) warm water

Instructions

1. Sear the meat

Heat a large Dutch oven with a drizzle of olive oil. Brown the pieces of veal on all sides until golden, about 8 to 10 minutes.

2. Add the vegetables

Add the carrots, sliced onion, and bacon. Cook for about 5 minutes, until the onion turns translucent.

3. Thicken the base

Sprinkle in the flour and stir for 2 minutes to avoid lumps. Add the tomato paste, bay leaves, nutmeg, salt, and pepper.

4. Deglaze

Pour in the white wine and let it boil for 2 to 3 minutes to cook off the alcohol.

5. Add the olives and mushrooms

Add the rinsed olives and the mushrooms with their juices. Pour in enough warm water to make a sauce that coats the back of a spoon.

6. Simmer

Cover and let simmer over low heat for 1 hour. Stir from time to time and add a little more water if needed.

7. Finish

Taste and adjust the seasoning. The meat should be ultra-tender and the sauce silky.

The Result

Meltingly tender meat
A rich, fragrant sauce
A Mediterranean flavor from the olives
A warm, generous dish, ideal for a family meal

A Taste of French Country Cooking

Veal saute with olives belongs to the tradition of French country cooking, the kind of slow-simmered, deeply flavorful dish still celebrated in fine restaurants and charming inns across France. It reflects the country’s culinary know-how and sits comfortably within the world of food tourism, where authenticity and quality ingredients matter most. Traditional simmered dishes like this one remain a beloved cornerstone of French gastronomy.

The information on Kepoli is provided for general informational purposes only and is not professional medical, health, nutritional, or safety advice. Always use your own judgment and consult a qualified professional before acting on it.