Entree: France – Basque Country – Axoa de Veau (Basque sautéed veal in a savory onion, pepper, and Espelette pepper sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1.5 lb (680 g) veal shoulder, trimmed and finely chopped or coarsely minced
- 1 large (8 oz / 225 g) yellow onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 medium (6 oz / 170 g) green bell pepper, seeded and finely diced
- 1 medium (6 oz / 170 g) red bell pepper, seeded and finely diced
- 1 tsp (2 g) piment d'Espelette or mild smoked paprika
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef or veal stock
- 1 tbsp (15 g) tomato paste (optional)
- 1 bay leaf
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped flat-leaf parsley for garnish

Instructions

1. Pat the veal dry and season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. Heat the olive oil and butter in a large heavy skillet over medium-high heat until the butter foams.
2. Add the chopped veal in a single layer and brown in batches without crowding, about 3–4 minutes per side, until nicely caramelized. Remove browned veal to a bowl and set aside.
3. Reduce heat to medium, add the onion and a pinch of salt, and cook until soft and translucent, 6–8 minutes. Add the garlic and cook 1 minute more until fragrant.
4. Stir in the diced green and red peppers and cook until they soften, about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring, 1 minute to remove the raw flour taste.
5. Deglaze the pan with the white wine, scraping up browned bits, then add the stock, tomato paste (if using), piment d'Espelette, bay leaf, and thyme. Bring to a gentle simmer.
6. Return the browned veal to the skillet, stir to combine, reduce heat to low, cover partially, and simmer gently until the veal is tender and the sauce has slightly reduced, about 20–25 minutes.
7. Taste and adjust seasoning with remaining salt and pepper. Remove the bay leaf, sprinkle with chopped parsley, and serve warm with crusty bread, boiled potatoes, or rice.