Jul 09 2026
Restaurants›Casa Vasca›Ternera Extremeña Recipe

Ternera Extremeña Recipe

Inspired by Casa Vasca
Time1h
Serves4

Veal in sherry sauce with sausage, peppers and onions

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Ingredients

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Meat

Vegetables

Liquids

Spices

Method

Preparation

  1. 1

    Prepare the Ingredients

    Cut the veal into bite-sized cubes, slice the chorizo, bell peppers, and onion, and mince the garlic.

Cooking

  1. 2

    Brown the Meat

    In a large skillet, heat the olive oil over medium-high heat. Add the veal cubes and season with salt and black pepper. Brown the veal on all sides (about 5-7 minutes), then remove from the skillet and set aside.

  2. 3

    Cook the Sausage

    In the same skillet, add the sliced chorizo sausage. Cook for about 3-4 minutes until it starts to brown and releases its oils.

  3. 4

    Add Vegetables

    Add the sliced onions, bell peppers, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are soft.

  4. 5

    Deglaze the Pan

    Pour in the sherry wine and scrape the bottom of the skillet to deglaze. Allow the wine to simmer for about 2 minutes.

  5. 6

    Combine and Cook

    Return the browned veal to the skillet along with the chicken broth. Stir in the paprika and adjust seasoning with salt and pepper. Bring to a gentle simmer, cover, and cook for about 20-25 minutes until the veal is tender.

Serving

  1. 7

    Serve the Dish

    Once cooked, serve the Ternera Extremeña hot, garnished with fresh herbs if desired. This dish pairs well with crusty bread or rice.

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