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Veal And Tomato Casserole

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Ingredients
  Boneless stewing veal 700 Gram
  Olive oil 1 Tablespoon
  Butter 25 Gram
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Veal
Preparation Time: 
35 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
4

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