Summary

Ingredients

• 600 g veal, lean
• 150 g peas, frozen
• 1 large onion (s)
• 1 clove garlic
• 800 g beefsteak tomato (s)
• 1 tablespoon bacon, smoked, diced
• 5 tablespoon oil
• salt and pepper
• 100 ml white wine
• 1 teaspoon stock, grainy
• 30 g ham, raw
• 1 bunch parsley
• 6 tablespoon heavy cream

Print Recipe Pin Recipe

Instructions

1. Preparation:
2. Cut the veal into strips, cook frozen peas in salted water according to the instructions on the packet. Chop the onion and mash the garlic clove, scald the tomatoes, peel them, drain them, then cut them into small pieces.
3. Preparation:
4. Melt the tomatoes with the wine and the grainy broth in 3 tablespoons of hot oil for 10-15 minutes and reduce a little (stir frequently). Put the bacon in the remaining oil in a pan. Steam the onion and garlic until translucent. Add meat, salt and pepper and toss for approx. 5 minutes. Add tomatoes. Saute for 2-3 minutes over low heat. Stir in peas, ham cut into matchstick-thin strips, chopped parsley and cream and season to taste. Heat again quickly, but no longer k