Veal And Tomato Casserole
|Boneless stewing veal||700 Gram|
|Olive oil||1 Tablespoon|
|Chopped onion||100 Gram|
|Seasoned flour||1 Tablespoon|
|Dry white wine||150 Milliliter (1 1/2 Deciliter)|
|Chicken stock||100 Milliliter (1 Deciliter)|
|Ripe tomatoes/Canned tomatoes||225 Gram|
|Garlic||1 Clove (5 gm), crushed|
|Orange rind strip||1 Small|
|Bay leaf||1 , tied together with thyme sprigs|
|Thyme sprigs||2 , tied together with bay leaf|
|Button mushrooms||100 Gram, sliced|
|Chopped parsley||1 Teaspoon (Leveled)|
Cut veal into 2-inch pieces.
Heat oil and butter in a heatproof casserole and fry veal and onion, stirring frequently, until golden.
Sprinkle the flour over, stir and cook for a minute, then stir in wine and stock and bring to the boil.
Peel, quarter and de-seed tomatoes or drain canned tomatoes.
Add to the casserole with the garlic, orange rind, bay leaf and thyme.
Cover tightly, and cook in centre of oven for 1 1/4 hours.
Stir in mushrooms, cover casserole and cook for another 15 minutes.
Remove orange rind and herbs, check seasoning, and serve sprinkled with parsley.