Veal with tomato and yoghurt sauce

Ingredients:

1 ½ kg front of chuck cut in small portions, 1 chopped onion, 2-3 chopped spring onions, 1 tomato concasse or 3 fresh tomatoes cut in cubes, 1 tablespoon of tomato paste, 1 bunch of peppermint, 2 carrots cut in cubes, 2 red peppers cut in cubes, 1 green pepper cut in cubes, ½ glass of white wine, 1 cup of olive oil

For the yoghurt sauce: 1 cup of Greek yoghurt, 1 tablespoon of vinegar, Olive oil, Oregano, Salt & pepper

Method:

Put the veal in a casserole with some water and bring to a boil until it stops foaming and then drain. In a pan sauté all the vegetables, add the veal and finish with the wine. Transfer everything in a Dutch oven, add a glass of water and some olive oil and bake with the lid on for 1-2 hours, until the meat is tender and the sauce has thickened.

Meanwhile, we prepare the yoghurt sauce, mixing all the ingredients into a bowl. After removing the meat and vegetables from the oven, add the yoghurt sauce and mix. You can accompany this delicious meal with some pilaf.