900 g (2 lb) pie veal, cubed
45 ml (3 tbsp) seasoned flour
75 ml (5 tbsp) vegetable oil
175 g (6 oz) lean bacon rashers, rinded and roughly chopped
16 button onions, skinned
396 g (14 oz) can tomatoes, drained and halved
150 ml (1/4 pint) dry white wine
2.5 ml (1/2 tsp) paprika
salt and freshly ground pepper
113 g (4 oz) packet frozen peas
45 ml (3 tbsp) soured cream, beaten until runny
chopped parsley, to garnish
45 ml (3 tbsp) seasoned flour
75 ml (5 tbsp) vegetable oil
175 g (6 oz) lean bacon rashers, rinded and roughly chopped
16 button onions, skinned
396 g (14 oz) can tomatoes, drained and halved
150 ml (1/4 pint) dry white wine
2.5 ml (1/2 tsp) paprika
salt and freshly ground pepper
113 g (4 oz) packet frozen peas
45 ml (3 tbsp) soured cream, beaten until runny
chopped parsley, to garnish
method
1. Toss the veal in the seasoned flour. Heat the oil and fry the veal quickly. Transfer to a large casserole.
2. Add the bacon to the pan and fry with the onions for 3 minutes. Transfer to the casserole. Add the tomatoes to the casserole with the wine. Season with paprika, and plenty of salt and pepper.
3. Cover and cook in the oven at 150°C (300°F) mark 2 for about 1 1/2 hours. Twenty minutes before the cooking is finished, stir in the peas and return to oven.
4. Swirl the soured cream over the casserole and sprinkle with chopped parsley.
2. Add the bacon to the pan and fry with the onions for 3 minutes. Transfer to the casserole. Add the tomatoes to the casserole with the wine. Season with paprika, and plenty of salt and pepper.
3. Cover and cook in the oven at 150°C (300°F) mark 2 for about 1 1/2 hours. Twenty minutes before the cooking is finished, stir in the peas and return to oven.
4. Swirl the soured cream over the casserole and sprinkle with chopped parsley.
serving amount
serves 8
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