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Italian Veal Casserole

A hearty stew of veal and vegetables, accented with thyme and oregano. Veal stew is an ideal  cold weather dish for dinner.

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Ingredients:

15 g low-fat spread
750 g pie veal,
trimmed seasoned flour, to dust
150 m dry white wine
1 spanish onion
750 g tomatoes
1 tsp chopped lemon thyme
1/2 tsp dried oregano
150 ml  chicken stock
grated rind of 1 lemon
2 garlic cloves, crushed
2 tbs chopped parsley salt and freshly ground black pepper

Procedure:

  • Finely chop onion 
  • Skin and roughly chop tomatoes
  • Crush garlic
  • Chop parsley

1.  Add the wine, onion, tomatoes, herbs, stock and salt and pepper.

2.  Bring to simmering point, cover and cook gently for 1 1/2-2 hours.

3.  Take off the lid after the first hour if the sauce needs reducing.

4.  Mix the lemon rind with the garlic and parsley. Sprinkle over the casserole just before serving.

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