Veal Sauté with Orange

Cut 1.5 kg of veal shoulder into cubes. Wash 3 oranges, cut them into segments, then cut each segment in half. Peel 1 kg of carrots and cut them into sticks. Wash 3 spring onions and cut them into pieces.

Heat the oil in a casserole dish. Add 1.5 kg of veal and brown until the cubes are golden. Add 3 oranges, 3 spring onions, 1 kg of carrots and 3 orange juices, then season with salt and pepper.

Cover and cook gently for 1 hour, stirring regularly.

Pour the veal sauté into a dish, adjust the seasoning and serve piping hot.