Preparation :

Preheat the oven to 180°C top/bottom heat. Season the meat with salt and pepper. Heat 3 tablespoons of olive oil in the roasting pan and fry the meat in it. Add tomato paste and deglaze with 200 ml of veal stock. Cover with thyme and bacon. Put the roasting pan in the oven with the lid closed. Roast for about 50 minutes, basting frequently.

Remove the stems from the tomatoes. Briefly blanch them in boiling water, peel and dice. After 20 minutes, add to the meat. Clean or peel the mushrooms, spring onions and garlic. Cut the mushrooms into slices and fry in a pan in 2 tablespoons of heated olive oil. Cut the spring onions into rings and fry with the pressed garlic and mushrooms for 2-4 minutes. After the roast is cooked, wrap it in aluminum foil and place in the preheated oven. Remove the tomatoes from the stock and add them to the pan with the mushrooms. Bring the gravy to the boil with the remaining veal stock and the cream. Thicken with a sauce thickener. Add the vegetables, then divide between plates and arrange the sliced meat on top.

Bon appetit!