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Meat, Northern, Eastern and Western France

Veal paupiettes in tomato sauce with rice

Veal paupiettes in tomato sauce with rice is a simmered dish for 4 people, ready in 60 minutes, very easy to make, for about €3.30 per serving. The key is to let the sauce simmer gently and never boil, so the meat stays tender. The rice, cooked separately, soaks up the sauce right when you serve it.

Tonight, veal paupiettes simmered in a herby tomato sauce, with rice that soaks up all the juices.

Veal paupiettes in tomato sauce with rice
Total time
1 h
Difficulty
Very easy
Cost per person
€3.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

The paupiettes simmer slowly in a tomato sauce scented with thyme and garlic, until the meat turns tender enough to cut with a fork. The white wine used to deglaze the pan adds a light acidity that balances the tomato, and the plain rice underneath soaks up all the sauce at serving time. It is a simple, no surprise dish that works for kids and adults alike.

This is the kind of recipe to start on a weeknight when you want a comforting dinner without spending hours actively cooking. Once the meat is browned and the sauce is simmering, you can go do something else while it cooks on its own. Kids tend to love it, especially once the string is removed and the meat is cut into small pieces mixed into the rice.

The ingredients

4 people

Butcher

  • Veal paupiettes 4

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Thymeoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 2 cloves

The step by step recipe

  1. Brown the paupiettes in the olive oil on all sides, then set them aside. 8 min

    Turn them gently with tongs.

  2. Cook the onions and garlic, then deglaze with the white wine. 5 min

    Scrape the bottom of the pan well to release the browned bits.

  3. Add the tomatoes, thyme, salt, and pepper, return the paupiettes to the pan, and cover. 40 min

    Let it simmer gently, never let it boil.

  4. Meanwhile, cook the rice in salted water and drain it. 11 min

    Keep it warm under a lid.

  5. Remove the strings, serve the paupiettes over the rice, and spoon the sauce on top.

    Add a drizzle of raw olive oil for extra flavor.

Our tips to get it right

  • Pick paupiettes that aren't tied too tightly, the meat cooks more evenly and stays moist.
  • If the sauce reduces too fast, add a splash of hot water instead of raising the heat, so the meat doesn't toughen.
  • Cook the rice just before serving, it loses its fluffiness quickly if it sits around too long.

The variations

  • Swap the white wine for a bit of chicken broth if you'd rather cook without alcohol.
  • For a vegetarian version, replace the veal paupiettes with vegetable or tofu paupiettes, keeping roughly the same cooking times.
  • For a faster, kid-friendly version, use smaller paupiettes and cut the simmering time down to 25 minutes.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for the sauce
  • A glass of sparkling water

Storage

The paupiettes keep for 2 to 3 days in the fridge in a closed container, meat and sauce together. They freeze well for up to 2 months, without the rice. Reheat gently in a saucepan over low heat, adding a little water if needed.

Questions about this dish

Can you make the paupiettes ahead of time?

Yes, you can make them the day before and reheat them gently the next day. The sauce often tastes even better the second day, once the flavors have settled in.

Can you use beef instead of veal paupiettes?

Yes, beef paupiettes work well too, but plan for a slightly longer simmering time, around 50 minutes, since beef is firmer.

Should the string be removed before or after cooking?

Always remove the string right before serving, never before cooking, or the paupiettes will lose their shape and open up in the sauce.

Can you freeze this dish with the rice already in it?

It's better to freeze only the paupiettes and their sauce. Frozen rice turns mushy once thawed, so it's best cooked fresh right before serving.

How long does it take to make veal paupiettes in tomato sauce with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in veal paupiettes in tomato sauce with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does veal paupiettes in tomato sauce with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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