Casserole Of Veal
|Freshly ground black pepper||To Taste|
|Onion||1 Large, sliced|
|White wine||1⁄4 Cup (4 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Skinned chopped tomatoes||1⁄2 Cup (8 tbs)|
|Tomato sauce||2 Tablespoon|
Coat veal chops with seasoned flour and brown in half the butter in a flameproof casserole or a heavy frying pan.
Keep aside, (if using the frying pan, place chops in an ovenproof casserole).
Saute onion, carrot and capsicum with remaining butter over a low heat until onion is soft.
Stir in remaining flour and cook until colored slightly golden.
Add wine, stock, tomatoes and tomato sauce.
Bring to the boil, stirring constantly, and return chops if using a flameproof casserole, or pour over chops in ovenproof casserole.
Place casserole in a moderately slow oven and cook for 1 hour or until tender.
Serve veal from casserole.