Serves: 4 : 4
Directions
In a large sauté pan over medium heat, brown the veal and ham in the olive oil. Add the onion and the peppers; stir and sauté for 7 minutes. Add the garlic, bouquet garni and salt to taste. Add the stock, cover and simmer for 30 mn. Stir in the espelette pepper and simmer, uncovered for another 10 mn. Serve with sautéed potatoes.
Recipe Contributed By
JDV
Recipe Category: Other
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