Veal with olives
1 kg beef
250 g large green olives
500 g fresh tomatoes
150 ml olive oil or sunflower oil
The meat is cut into portions and fry until gold in the olive oil. Add 1 cup water and boil for 2 hours on medium heat until soft. Add chopped tomatoes. When the water boil off, add the olives, bay leaf, salt and pepper. Boil for 5 minutes and remove from heat. Serve with baked potatoes.