Neapolitan veal strips

Ingredients for 4 servings:

• 600 g lean veal
• 150 g peas, frozen
• 1 large onion(s)
• 1 clove(s) garlic
• 800 g beefsteak tomatoes
• 1 tbsp smoked bacon, diced
• 5 tbsp oil
• salt and pepper
• 100 ml white wine
• 1 tsp broth, granulated
• 30 g ham, raw
• 1 bunch of parsley
• 6 tbsp cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preparation: Cut the veal into strips, cook the frozen peas in salted water according to the package instructions. Finely chop the onion and crush the garlic clove. Blanch the tomatoes, skin them, drain them, and then finely chop them. Preparation: Melt the tomatoes with the wine and the granulated stock in 3 tablespoons of hot oil for 10-15 minutes and reduce slightly (stirring frequently). In a pan, fry the bacon in the remaining oil. Sauté the onion and garlic until translucent. Add the meat, salt, and pepper, and toss for about 5 minutes. Add the tomatoes. Sauté for 2-3 minutes over low heat. Stir in the peas, the ham cut into matchstick-thin strips, the chopped parsley, and the cream, and season to taste. Heat up again quickly, but do not boil too much.