Recipes
Mediterranean Quebec Milk-Fed Veal Strips
Yield: 4 to 6 servings
Preparation: 15 minutes
Cooking: 30 minutes
  • 100 ml (6 tbsp) olive oil
  • 1 clove of crushed garlic
  • 1/2 tray (228 g) of sliced Paris mushrooms
  • 2 carrots cut in slices
  • 2 branches of celery cut in slices
  • 2 diced onions
  • 1 can 796 ml (27 oz) of crushed Italian tomatoes
  • 250 ml (1 cup) of veal stock
  • 21 g (3 tbsp) of mixed Italian spices
  • 1 bay leaf
  • 1 can 398 ml (14 oz) of pitted black olives
  • 1 can 398 ml (14 oz) of artichoke hearts cut in 8
  • Salt and pepper to taste
  • 600 g (1 1/4 lb) of Quebec Milk-Fed Veal strips
  • 250 ml (1 cup) of dry white wine

Preparation
  • In a pan, brown in 50 ml (3 tbsp) of olive oil the garlic, the mushrooms, the carrots, the celery and the onion. Add the crushed tomatoes, the veal stock, the black olives, the artichoke hearts, the Italian spices, the bay leaf, the salt and pepper and let simmer gently on very low heat.
  • During that time, in another pan, brown the milk-fed veal strips with the remaining olive oil, until the meat gets colored. Deglaze with the white wine, let reduce for a few seconds and add in the strips to the tomato mix.
  • Let simmer until the meat becomes tender, approximately 20 minutes. Serve with linguini.