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Le Chaudron recipe
Paupiettes de veau à la tomate (Cookéo)
Veal paupiettes in tomato sauce (Cookeo)
⏱ 40 minServes 4Easy400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4veal paupiettes
400 g (14 oz)tomatoes, chopped
2onions
2 clovesgarlic
150 ml (⅔ cup)white wine
1 tbsptomato paste
1bouquet garni
- 4 veal paupiettes
- 400 g (14 oz) tomatoes, chopped
- 2 onions
- 2 cloves garlic
- 150 ml (⅔ cup) white wine
- 1 tbsp tomato paste
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 8 minutes, brown the paupiettes on all sides and set aside on a plate.
- Still on BROWN mode, cook the sliced onions and crushed garlic, then deglaze with the white wine, scraping up the browned bits.
- Add the crushed tomatoes and tomato paste, stir, then return the paupiettes with the bouquet garni.
- Close the lid and run PRESSURE COOK mode for 15 minutes.
- Release the pressure slowly, open the lid and check the paupiettes are cooked through.
- Run SIMMER mode for 8 minutes, lid off, to reduce the tomato sauce. Adjust the seasoning and serve hot.
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