Veal Stew with Sour Cherries

Cut the trimmed (without skin and tendons) veal into bite-sized pieces. Finely dice the shallots and finely chop the garlic. Blanch the tomatoes in boiling water (briefly scald them), peel them and cut them into very small cubes. Heat the oil in a saucepan and sauté the shallots together with the garlic over not too high heat until light. Add the diced tomatoes, stir through and sauté until the tomatoes have cooked down. Add the veal and pour in enough water to almost completely cover the meat. Season with salt and pepper and steam the meat until tender, about 1 1/2 hours. Meanwhile, remove the seeds from the sour cherries and stir them into the meat. Add a pinch of sugar to round off the taste and allow the sauce to thicken to a creamy consistency.

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