Veal with Olives

Soak the dried mushrooms in lukewarm water for at least one hour. Cut the meat into cubes of about 4 by 4 cm, the bacon into narrow strips. Sear quickly on all sides in a casserole dish with oil.

Add the coarsely diced onion. When everything together has taken color, dust with flour and stir several times. Then pour wine, add paradeis pulp and mix well repeatedly. Add enough water to just cover the meat pieces. If necessary, add more liquid later.

Add the crushed garlic, bay leaves and thyme, season with pepper and salt. Bring to the boil and simmer at a low temperature for one hour.

Add the olives and mushrooms and simmer gently for another hour. Serve with rice, wide ribbon noodles or zucchini fritters, which can also be served separately between fish and meat.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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