600 g veal escalope, cut into fine slices rinse with cold water and pad dry. Fry the escalopes in 3 tbsp. Antara Olive Oil on both sides until golden brown.
Remove the meat from the pan and season with salt and pepper, 1 onion, 1 carrot and 1 celery dice and stew in 3 tbsp. Antara Olive Oil unil glassy. Add 1 tbsp. all-purpose flour to the vegetables and cook at low heat for another few minutes.
Mix 200 ml water with 100 ml Blaufränkisch Selected Harvest Wine-Vinegar, 1 tsp. sugar 2 tbsp. pine nuts, chopped and 100 g plain chocolate Add this mixture to the soft vegetables and boil for 10 minutes.
Lay the escalopes into the sauce and boil for 5 to 8 minutes until the sauce thickens.
Sprinkle the dish with pomegranate seeds to taste.
serves 4
