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Casserole Of Veal

Meat.Bible's picture
Ingredients
  Veal chops 4
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Oil/Butter 2 Tablespoon
  Onion 1 Large, sliced
  Carrot 1
  Green capsicum 1
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Veal

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