Jul 09 2026
Restaurants›Casa Vasca›Ternera A La Vasca Recipe

Ternera A La Vasca Recipe

Inspired by Casa Vasca
Time1h
Serves4

Veal in sherry and cognac sauce with mushrooms and peppers

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Ingredients

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Main Ingredients

Sauce Ingredients

Method

Preparation

  1. 1

    Prep the Vegetables

    Chop the onion, slice the bell peppers, and slice the mushrooms. Set aside.

  2. 2

    Prepare the Veal

    Cut the veal into bite-sized cubes and season with salt and black pepper.

Cooking

  1. 3

    Sauté the Vegetables

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

  2. 4

    Add Bell Peppers and Mushrooms

    Add the sliced red and green bell peppers and mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally.

  3. 5

    Cook the Veal

    Push the vegetables to the side of the skillet and add the seasoned veal cubes. Sear the veal on all sides until browned, about 5-7 minutes.

  4. 6

    Add Garlic and Deglaze

    Add the minced garlic and cook for 1 minute until fragrant. Then, pour in the sherry and cognac, scraping the bottom of the skillet to deglaze.

  5. 7

    Add Chicken Broth

    Pour in the chicken broth and stir to combine all ingredients. Bring to a simmer.

  6. 8

    Simmer

    Reduce the heat to low and let the mixture simmer for 15-20 minutes, or until the veal is tender and the sauce has thickened slightly.

  7. 9

    Finish and Serve

    Taste and adjust seasoning with salt and black pepper as needed. Sprinkle with chopped parsley before serving.

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