Casserole Of Veal Recipe


Health IndexAverageCuisine
MethodMain Ingredient


 Veal chops4
 Flour2 Tablespoon
 Salt1 Teaspoon
 Freshly ground black pepper To Taste
 Oil/Butter2 Tablespoon
 Onion1 Large, sliced
 Green capsicum1
 White wine1⁄4 Cup (4 tbs)
 Beef stock1⁄2 Cup (8 tbs)
 Skinned chopped tomatoes1⁄2 Cup (8 tbs)
 Tomato sauce2 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.