Veal steak with orange

1/4 cup of sweet sherry
1 tablespoon of tomato sauce
2 teaspoons of vinegar
1 tablespoon of olive oil
1 cup of stock
3 shallots or spring onions
1 gherkin, finely chopped (very small pickled cucumber)
1 tablespoon of finely shredded orange peel
1 tablespoon of sultanas
1 small clove of garlic
2 tablespoons of plain flour
salt and pepper
1 carrot
750gm veal steak

1. Mix the sherry, tomato sauce, vinegar, olive oil, stock, shallots, gherkin, orange peel, sultanas and crushed garlic. Blend in the flour. Heat the mixture until it boils and thickens, stirring all the time. Season to taste.
2. Arrange the veal pieces in an oven-proof dish. Cut the carrot into matchstick lengths and cover the veal with them. Pour the sauce over the top. Cook for about an hour at 190?C. Garnish with orange peel and serve.
3. Cook baked potatoes in the oven at the same time; serve them with sour cream. You can also serve with green peas and mushrooms.