Ingredients:

400 gr veal Arouquesa

qb salt

qb ground black pepper

1 dash of white wine

4 large garlic cloves

2 tablespoonful of olive oil

1 tablespoon of butter

1 bay leaf

1 glass of white wine

250 gr assorted pickles

Black olives to taste
1 spoon of mustard

Preparation:

Start by dicing the meat. Season with salt, pepper, a clove of minced garlic, and a dash of white wine. Let it stand for 30 minutes to allow the seasoning to set.

Then heat up a frying pan, add the olive oil, the butter, the remaining crushed garlic cloves (unpeeled) and the bay leaf.

Add the meat to the pan and stir all the seasonings for 5 minutes, stirring until the meat is cooked to taste.

Finally add the glass of white wine and let it simmer for about 1 to 2 minutes.

Add the pickles and black olives on top.

Serve hot.