Braised Veal on Bed of Pappardelles

Grain Fed veal, Milk Fed Veal
Stewing Veal
25min Preparation
2h Cooking
4 Portions

A Russian cuisine classic, enhanced with delicious Canadian product.



  • 1 kg (2 lb.) veal cubes
  • 45 ml (3 tablespoons) butter
  • 1 onion diced in small cubes
  • 4 whole garlic cloves
  • 60 ml (¼ cup) Flour
  • 45 ml (3 tablespoons) tomato paste
  • 15 button mushrooms cut into quarters
  • 250 ml (1 cup) red wine
  • 1 liter (4 cups) veal broth
  • Salt and pepper


  • Fresh pappardelles
  • 45 ml (3 tablespoons) butter
  • 45 ml (3 tablespoons) quality olive oil
  • 1 grated garlic clove
  • Juice of one lemon
  • Chopped chives
  • Parmesan cheese


  1. Preheat the oven to 350 °F (175 °C).
  2. In an oven-safe baking pan (Creuset style), heat the butter. Add the veal cubes and sauté until they are nicely coloured. Set aside veal cubes.
  3. In the same skillet, sauté the onions, garlic and mushrooms. Add the tomato paste and mix well.
  4. Add the flour and mix well for 1 minute, then deglaze with the wine.
  5. Add veal broth and veal cubes to the skillet, cover and bake for 1 1/2 to 2 hours, or until cubes are very tender.
  6. When the meat is cooked, adjust the seasoning with salt and pepper, and reduce the sauce if it is too liquid by heating it over a low heat in a small pot.
  7. Cook the pappardelles according to the vendor’s instructions.
  8. When cooked, set 75 ml (5 tablespoons) of cooking water aside before draining.
  9. Once the pasta is drained, mix in the butter and olive oil. Add to the pasta, the cooking water and the grated garlic clove, then the juice of one lemon.
  10. To serve, place the pasta on a a serving and spoon the braised veal over the pasta.
  11. Garnish with finely chopped chives and parmesan shavings. Finish with mill pepper and fleur de sel.

Side dishes

Serve with a green salad.

Tips and Tricks

After deglazing with the wine, be sure to scrape the bottom of the skillet. It’s full of flavour !