Veal with olive and herbs

A little busy this week, I need a recipe ready in less than an hour. I've had this one by Julie Andrieu in my files for some time now, and just before autumn sets in, it's time to make the most of the remaining garden herbs. And I just had to add some green olives...

Preparation and cooking time : 1 hour

Ingredients for 4

1 kg of diced veal or pork

1 chopped onion

Juice of 1/2 lemon

20 gr butter

10 cl crème fraîche

1 bunch of chopped parsley

1 bunch of chopped chives

1 bunch of chervil

6 tarragon leaves

15 cl white wine

Green olives

4 tbsp olive oil

Salt, pepper

• Brown the meat in a large saucepan in the olive oil and butter.
• Add the chopped onion and sweat for 3 minutes.
• Pour in the white wine, the lemon juice, chopped herbs, and the green olives.
• Season with salt and pepper, and mix well.
• Cover, and cook for 45 minutes on a low heat, stirring from time to time.
• Add the crème fraiche 10 minutes before the end of this cooking time.
• Serve accompanied by rice.