Veal stir-fry with olives and Corsican wine
- 2 lb 10 oz cubed veal
- 4 oz dry-cured ham, thinly sliced
- 3 chopped garlic clove
- 1 onion, thinly sliced
- 4 oz green olives
- 5 oz tomato concentrate
- 10 fl. oz. Corsican red wine
- 1 sprig fresh thyme
- 2 tbsp flour
- 1 tbsp olive oil
- Salt & pepper
1 Mix the tomato concentrate, Corsican red wine and thyme in a bowl.
2 Heat the sauté pan to 2/3 of the maximum power of your stove and test the heat using the ‘water drop’ technique.
3 Sear the veal, then set aside.
4 Pour the oil in the sauté pan and sauté the onion, garlic and ham for 10 minutes on low heat.
5 Add the veal, then the flour, and stir to roast the meat.
6 Pour the red wine mixture into the pan and add water to cover the meat, cover the pan and simmer for 45 minutes.
7 Add the olives 10 minutes before the end of cooking time and adjust seasoning.