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Veal And Tomato Casserole Recipe
|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 with thyme sprig|
|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)|
Calories 548 Calories from Fat 237
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 10.4 g51.8%
Trans Fat 0 g
Cholesterol 217.2 mg
Sodium 165 mg6.9%
Total Carbohydrates 12 g4.1%
Dietary Fiber 2.3 g9.1%
Sugars 3.8 g
Protein 56 g112%
Vitamin A 20% Vitamin C 37.8%
Calcium 3.8% Iron 6.5%
*Based on a 2000 Calorie diet
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.