Veal sauté with chorizo

Ingredients

6 servings

• 1 kg of veal stew meat
• 2 cans of tomato pulp
• 1 chorizo (mild or extra-hot, according to your taste)
• 1 jar of pitted green olives
• 4 onions
• 1 bunch of basil
• 1 bouquet garni
• 1 clove of garlic
• 2 tablespoons of oil

Steps

1. 1

   Thinly slice the onion and cut the peeled chorizo into rounds.

2. 2

   Cut the veal into pieces.

3. 3

   Brown the veal and sliced onions in oil until colored.

4. 4

   Add the chorizo, then the tomato pulp, chopped basil, and finally the olives.

5. 5

   Cover and simmer over low heat for at least 1 hour.

6. 6

   This dish is even better when prepared the day before and reheated on the day of serving.