Veal sauté with dried prunes

1. Peel and chop 3 shallots. Melt 80 g butter in a pot, add 3 tablespoons of sunflower oil and 900 g veal pieces.

2. When the pieces are colored, add the chopped shallots, 4 sprigs of fresh thyme, 4 bay leaves, 16 pitted dried prunes. Let brown, pour 2 tablespoons of flour, mix and moisten with 1 bottle of apple cider. Add salt, pepper and let simmer, with the lid, for 2 hours at low heat, stirring occasionally.

3.  When the veal is cooked and tender, stop the cooking and place the pot directly on the table.

Photo credit: Sucré Salé