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Veal Casserole

Global.Potpourri's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Pie veal 1 1⁄2 Pound, trimmed (750 Gram)
  Seasoned flour 1 Tablespoon (For Dusting)
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Spanish onion 1 , finely chopped
  Tomatoes 1 1⁄2 Pound, peeled and roughly chopped (750 Gram)
  Chopped lemon thyme 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Chicken stock 1⁄4 Pint (150 Milliliter)
  Lemon 1 , rind grated
  Garlic 2 Clove (10 gm), crushed
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil in a large flameproof casserole.
Cook the veal, lightly dusted with seasoned flour, until golden.
Add the wine, onion, tomatoes, herbs, stock and seasoning.
Bring to a simmering point, cover and cook gently for 1 1/2-2 hours.
Take off the lid after the first hour if the sauce needs reducing.
Mix the lemon rind with the garlic and parsley.
Sprinkle over the casserole just before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

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