Veal And Tomato Casserole Recipe
Ingredients
| 700 g. stewing veal, without bone | ||
| Olive oil | 1 Tablespoon | |
| Butter | 25 Gram | |
| Onion | 100 Gram, chopped | |
| Flour | 1 Tablespoon, seasoned | |
| 1 1/2 dl. dry white wine | ||
| 1 dl. chicken stock | ||
| 225 g. ripe tomatoes or 225-g. can tomatoes | ||
| Garlic | 1 Clove (5gm), crushed | |
| Small strip orange rind | ||
| Bay leaf and sprig thyme, tied | ||
| Button mushrooms | 100 Gram, sliced | |
| Parsley | 1 Teaspoon (Leveled), chopped | |
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.
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.
Chef
