This hearty dish combines the flavor of peppers with robust grain-fed veal. Savory, but not spicy, its balanced flavor has wide appeal. Because the veal is cubed, it will heat up quickly, making it a good choice for situations where foodservice establishments must quickly heat food to meet a spike in customers

Portion Size: 4 oz, 5 oz, 6 oz
depending on application.
Portions Per Case: 40 4oz, 32 5oz, 27 6oz.
Pack Size: Two 5lb packs per 10lb case.
Veal & Peppers $2.43 per 5oz serving
Pasta $0.20 per serving
Herb Garnish $0.10 per serving
Labor/Energy $0.50 per serving
Your Total Cost $3.23 per serving
On your menu for $11.00-$14.00
per serving
250% to 330% Markup

Veal, Veal Demi (carrots, onions, celery, tomato paste (tomatoes, water, salt, citric acid), leeks, and bay leaves), garlic, fresh thyme, bell peppers (green, red, yellow, orange), Tomato Sauce, White Wine, Flour, Garlic, Thyme, Salt and Pepper, canola Oil.


Heat Veal & Peppers in their still-sealed pouch in boiling water or simmer on the stovetop.
  Heat &
Plate		 Made Yourself
Veal & Peppers: $2.43   $1.34
Starch/Sides: $0.30 $0.30
Labor/Energy: $0.50 $4.00
Total (per 5oz.): $3.23 $5.64

First, cubed Le Québécois veal is seared to create a flavorful crust.  Then the meat is removed from the skillet and set aside.


To the oil and fond remaining in the skillet are added onions, garlic and peppers, which are sautéed until lightly caramelized.  The veal is returned to the skillet and sautéed with the vegetables before deglazing with white wine. 

Fresh thyme and seasoned flour are added next followed by tomato sauce and rich Le Québécois veal stock to complete the sauce.


When finished, the Le Québécois Heat & Plate Veal & Peppers are blast chilled in a sous vide pouch and flash-frozen to ensure safety and quality.