Veal Wellington Recipe


Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Veal pie1 3⁄4 Pound, cut in to chunks (800 Gram)
 Oil3 Tablespoon
 Butter1 1⁄2 Ounce (38 Gram)
 Onion1 Large, sliced
 Paprika1 1⁄2 Tablespoon
 Flour1 1⁄2 Tablespoon
 Chicken stock/Stock made with a chicken stock cube3⁄4 Pint, made (375 Milliliter)
 White wine4 Fluid Ounce (100 Milliliter)
 Tomato puree1 Teaspoon
 Button mushrooms8 Ounce (200 Gram)
 Double cream5 Tablespoon
 Chopped parsley1 Tablespoon (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 402 Calories from Fat 279

% Daily Value*

Total Fat 32 g48.5%

Saturated Fat 7.4 g37%

Trans Fat 0 g

Cholesterol 25.6 mg

Sodium 240.9 mg10%

Total Carbohydrates 21 g7.1%

Dietary Fiber 4.3 g17.2%

Sugars 6.7 g

Protein 7 g13.6%

Vitamin A 71.2% Vitamin C 27.1%

Calcium 4.4% Iron 14.2%

*Based on a 2000 Calorie diet


1) Heat oil and butter in a saucepan. Fry the veal till it begins to change colour.
2) Shift the veal to absorbent paper towels to soak excess oil.
3) In the remaining oil, fry onion till soft.
4) Mix it with paprika and flour and stir for a minute.
5) Add the stock, wine, tomato puree and seasoning. Stir and boil.
6) Transfer veal to the pan. Cook covered on low heat for 50 minutes till meat is cooked.
7) Add mushrooms and cook further for 5 minutes.
8) Cool the mixture.

9) Serve garnished with cream and parsley.

Store the content in airtight container in refrigerator. To serve, transfer the contents to a nonstick casserole and warm in oven at 170°C, 325°F, Gas Mark 3. for 40 minutes, stirring in between.