Veal casserole à la Bordelaise

30 - 60 minutes
veal steaks


Roughly dice the marbled veal steaks. Heat half of the butter in a frying pan and brown the veal. Remove the veal from the pan, season it with salt and pepper and keep it warm. Add the thyme and the garlic to the butter left in the pan to soften (do not allow to brown). Splash in the red wine, add the veal and bay leaf and simmer for 60 minutes, with the lid on the pan, until cooked through.

Heat the rest of the butter in a non-stick frying pan, soften the shallots and carrots and then add them to the veal. Make the Spanish sauce according to the instructions on the packet, add this to the veal too and stir thoroughly, then cover and leave to simmer for a further 30 minutes until cooked through. Remove the bay leaf and thyme. Season with salt and pepper.

Serve with freshly baked French bread and a glass of Bordeaux.


  • 800 gram of marbled veal steaks
  • 1 dessert spoon of butter
  • 12 shallots or pickled silverskin onions
  • 12 carrots, peeled
  • 4 cloves of garlic, whole
  • 4 sprigs of thyme
  • 1 bay leaf
  • 2 decilitres of Spanish sauce (packet mix 'sauce espagnole')
  • 2 decilitres of red wine (Bordeaux)
  • Salt and freshly ground and pepper

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Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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