Sauté of veal - Ferme Bretou

The well-being of the animal, the valorization and the preservation of local resources are at the center of the approach of this exploitation of three people. Their herd grazes the meadows and mountain pastures of the Val d'Azun. The hay is mowed in the valley, the cereals are local and organic. The Bretou farm cooks and preserves veal sauté. Veal meat simmered with tomatoes, onions, mushrooms and white wine. The proposed dish is to be reheated and served with potatoes (steamed or fried), pasta or rice.

Ingredients of the recipe :

veal meat 52

broth

onions 16

peppers 16

espelette pepper

salt, pepper, spices

The prepared dish is packaged in 750 gram jars.