Remove the veal from the fridge for preparation so that the temperature can rise.

Fry for 8 minutes in a little rice oil until brown on the outside. Add the onion, tomatoes and carrot and fry for 5 minutes, then stir in the tomato puree. Add the veal stock and stew with the lid on low heat for about 45 minutes. Turn it halfway once.

Pierce the meat thermometer at the thickest part of the veal. Remove the veal from the pan at a temperature of a little less than 59°C (138°F) and place it covered on a warm plate. Stir the meat stock to a smooth consistency and add the crème fraîche, bring to the boil and season with salt and pepper. Fry the shallots in a pan in some hot oil, add the beans and some pepper and salt to taste and fry for about 5 minutes. Cut the veal eye of round into slices on the fibers with a sharp, not knurled knife.

Serve with the beans. Tasty with rösti.

Tip: You can also prepare the veal eye of round in the oven. Fry the veal and braised vegetables in a frying pan. Add the veal stock to the casserole and place it in the preheated oven and bake for about 45 minutes at 180°C (356°F). Check the temperature with a meat thermometer.