🥩 Veal sauté with olives

4 servings · prep 20 min · cook 1 h 30

Ingredients

• 800 g veal (shoulder)
• 2 onions
• 400 g tomatoes
• 150 g olives
• 150 ml white wine
• Garlic, thyme
• Stock, flour

Method

1. Brown the floured veal.
2. Add onions and garlic, deglaze with white wine.
3. Add tomatoes, stock and thyme; simmer 1 h 15.
4. Add the olives near the end.

Adapted from Alain Ducasse

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