Ingredients:
800 g (1.75 lb) veal (breast meat without bones)
50 g (1.7 oz) bacon
200 g (7 oz) small onions (shallots)
200 g (7 oz) peas
300 g (10 oz) tomatoes
200 g (7 oz) baby carrots
60 g (2 oz) butter
1/2 cup all-purpose flour
lemon zest
2 dl (8 fl oz; 1 cup) white wine
bouillon
salt, pepper

Preparation:

1. Cut veal into stakes and coat it with flour.
2. Chop 1 onion and fry it in large pan together with bacon and butter. Add veal, salt and pepper and saute until browned.
3. In the meantime cook shallots in boiling water for few minutes; cook peas and carrots (separately); be careful not to overcook.
4. Add shallots to meat, pour wine and cook until alcohol evaporates.
5. Add tomatoes, carrots, peas and lemon zest. Add little bit of bouillon and simmer.

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