- 3/4 pound veal stew meat diced 1" cubes
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves crushed
- 1/2 cup chopped tomatoes
- 1 teaspoon green peppercorns
- 4 cups veal stock
In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender.
Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.
This recipe yields about 2 cups.