Prep. time: 25 minutes
Cooking time: 1 hour

1. Cut the veal flank steak into large cubes. Peel and chop the garlic. Peel and slice the onions thinly.
2. Heat a cocotte or Dutch oven with the olive oil. Add the meat, garlic and onions and sauté until browned, stirring often with a wooden spoon.
3. Sprinkle with paprika, add the broth, tomato pulp and raisins. Mix well. Season with salt and pepper; cover and cook for 1 hour over low heat.
4. Transfer to a deep platter and add the cream just before serving.