Braised Veal with Figs
Rinse the veal, pat dry, and cut into strips. Peel the onion and garlic and finely chop. Rinse and halve the tomatoes. Rinse the carrots and cut lengthwise into sticks.
Rinse the currants and, if needed, pluck from the stems. Rinse the figs and cut them into quarters. Rinse the parsley, shake dry and pluck the leaves from the stems.
Heat the oil in a skillet, working in batches, brown the meat then remove.
Add the butter to the pan and saute the carrots, turning occasionally until tender, about 10 minutes. Season with salt, pepper and sugar. Add the tomatoes and figs and cook briefly.
Return the meat to the pan, stir in the paprika and season with salt and pepper.
Add the wine, cream, and the currants. Mix and season.
Sprinkle with the parsley before serving.