Recipe for Lisbon Veal Sauté

Preparation of the meat. Cut the meat into large cubes. Brown it in a pot with a little olive oil for a few minutes. Then add the chopped onion and sauté until browned.

Pour over the meat with water and port. Dissolve the tomato paste in it.

Adding the topping, add the remaining ingredients. Season with salt (moderately due to the olives) and pepper.

Simmer Cover the pot and let it simmer gently for 1.5 hours, adding a little water if the sauce seems too thin towards the end of cooking.