Lisbon veal sauté
The Lisbon veal sauté is embellished with chorizo to bring character and flavor to this simmered dish. Prepared the day before and reheated, it will reveal all its aromas even more to delight you for sure!
Ingredients :
- 600 g of sautéed veal
- ½ extra strong chorizo
- 8 potatoes
- 100 ml Red Port
- 100ml water
- A dozen black olives
- 1 yellow onion
- 1 clove of garlic
- 3 tbsp. tablespoon tomato purée
- 1 C. olive oil
- flower of salt
- Ground pepper
Preparation :
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1
Start by preparing the ingredients. Cut the beef into large cubes. Peel and chop the yellow onion and the clove of garlic. Wash the potatoes. If they are new, just brush them off. Otherwise, peel them. Cut them into evenly sized pieces to make them easier to cook. Slice the extra sharp chorizo into rounds.
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2
In a saucepan, heat the olive oil. Throw in the pieces of veal to color them for a few minutes. Add the minced onion and garlic to brown them too.
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3
Deglaze the casserole with the red port, scraping the bottom well to loosen the cooking juices. Add the water and the tomato puree. Mix well. Lightly salt and pepper. Add the potatoes cut into pieces, the slices of chorizo and the black olives. Simmer for 1 hour, stirring regularly. Add a little water if needed. Serve the Lisbon veal sauté hot.
Tips
You can easily replace sautéed veal with sautéed pork to make this recipe. The meat will also soak up the aromas of chorizo and Port.
