Cut the pumpkin in half, scoop out the seeds and cut into pieces of about 3 centimeters. The skin can remain around it. Also cut the onions into rings and the garlic cloves fine. Now take the veal escalope and cut it into nice pieces of about 3 centimeters. Then sprinkle 2 tablespoons of flour over it and mix until it fits nicely around the meat.
Place a large frying pan on the stove and add some olive oil. Make sure the pan is hot before you put the meat in it. Pan hot? Now fry the meat for about 5 minutes. Then remove from the pan and set aside. Put the olive oil in the pan again and add the chopped onions, garlic, tomato paste and pumpkin cubes. Bake for 5 minutes and deglaze with the red wine.
Now add the peeled tomatoes to the pan. Then fill the can of the peeled tomatoes with water and add this to the pan as well. The veal escalope can now also be returned to the pan. Let the veal escalope stew for 1.5 hours with the lid on the pan and low heat. Stir the pan a few times in between.
After 1.5 hours, add the plums, chestnut mushrooms and silver onions and let it stew for another half hour.
Delicious to serve with fresh fries or mashed potatoes.
Enjoy your meal!
Source: Mayke FOCUS & CLICK
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