{"id":1399,"date":"2015-09-12T09:00:42","date_gmt":"2015-09-12T07:00:42","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1399"},"modified":"2017-10-08T14:12:54","modified_gmt":"2017-10-08T12:12:54","slug":"saute-de-veau-aux-olives-et-ses-vols-au-vent","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/saute-de-veau-aux-olives-et-ses-vols-au-vent\/","title":{"rendered":"Veal stew with green olives and vols au vent"},"content":{"rendered":"

Veal stew with green olives and vols au vent<\/h1>\n

\"Saut\u00e9<\/a><\/p>\n

l Switch language for recipe in French l<\/span><\/strong><\/p>\n

I discovered this recipe at Paule’s home. It was for me a new way to eat vols au vent since I used to eat them as “bouch\u00e9es \u00e0 la reine”. Vol au vent are just perfect served with this stew as a garnish. They become wet with the sauce and the mix of flavors is excellent. This dish is well balanced since it contains not too much fat and lots of vegetables (carrots, mushrooms, celery and tomatoes). Regarding the meat, I always choose boneless and low fat meat. I remove the excess fat if necessary. The ideal meat for me is the veal, but this recipe could be done with pork tenderloin or even turkey. Cooking is long, it let spread the flavors to the dish and make the meat deliciously tender. The cooking time may vary depending on the meat but just be focused on the texture of the meat to know the end of cooking: the meat should divide into small tender filaments. It is normal that after one hour the meat is still firm, don’t worry! Vegetables are of course organic and \/ or local. For olives, it’s important to add them 30 minutes before the end of cooking in order to not overcooked them and prevent a too strong olive taste. Beware of salt, olives will bring salt after cooking, it is better to adjust the seasoning after cooking if necessary.<\/span><\/p>\n

\"Saut\u00e9<\/a><\/p>\n

Veal stew with green olives and vols au vent<\/h4>\n

For\u00a06 servings<\/p>\n

Preparation time: 30 min, Cooking time: 2h<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n