FRIJE

Instructions

• 1.   Split the bell pepper in half, remove the ribs, wash it, and cut it into small cubes. Peel the garlic cloves and onion and finely chop them. Set aside.
  
  Peel the tomatoes, remove the seeds, and cut them into cubes. Wash the thyme and bay leaf. Set aside.
• 2.   Pour the olive oil into a pot. Heat it up and brown the pieces of meat over high heat until they are colored (about 5 minutes).
• 3.   When they are golden, remove them from the pot, place them in a dish, and in their place, in the pot, add the diced onion, bell pepper, and garlic. Lightly salt and cook for 4 to 5 minutes, until they soften. Pour in the white wine and scrape the bottom of the pot to collect the cooking juices.
• 4.   Return the pieces of veal to the pot, sprinkle with flour, mix, then add the thyme, bay leaf, crushed tomatoes, tomato paste, olives, and pour in the chicken broth. Mix and cover.
• 5.   Let it cook covered, at a very low simmer, for 1 hour. Uncover and let it cook for an additional 15 minutes, until the sauce thickens. For me, this was enough, but you can cook it for an additional 30 minutes, for a total cooking time of 1 hour 15 minutes to 1 hour 30 minutes.
• 6.   Just before serving, remove the thyme and bay leaf, taste, adjust the seasoning if necessary, and sprinkle with flat-leaf parsley.

Notes & Suggestions

• Note: It can also be served with potatoes instead of rice.
  
  https://www.papillesetpupilles.fr/2020/07/saute-de-veau-aux-olives.html/

Nutritional information *