Ingredients

600 g veal steaks (4 pieces)

1 tablespoon Vegeta Beef Stock Powder

80 ml cooking oil

2 tablespoons flour

300 g Swiss chard

180 g Swiss cheese, slices

cooking oil

Sauce:

3 tablespoons olive oil

400 g tomato, canned, whole tomatoes

2 garlic cloves, chopped

100 ml tomato, canned, puree

1 teaspoon sugar

50 ml white wine

80 ml water

1 tablespooon fresh basil, finely chopped

1 teaspoon Vegeta Beef Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 60 min

• 1 Tenderise the veal steaks using a mallet. Sprinkle them with Vegeta Beef Stock Powder and coat with flour.
• 2 In a pan heat up the oil and cook veal steaks, each side around 10 minutes, until they become golden yellow in colour. Put steaks on a plate and cover to keep warm.
• 3 Cook the Swiss chard in boiling salted water briefly, drain and chop into pieces.
• 4 Sauce: In a deeper pan heat up olive oil. Braise the whole tomatoes for few minutes, then add garlic, tomato puree, Vegeta Beef Stock Powder, sugar, water and wine. Stew for 15 minutes. At the end add basil.
• 5 Add veal steaks to the sauce, cover with cooked Swiss chard, and place cheese slices on top. Cover and cook another 10 minutes for cheese to melt.