Italian veal casserole recipe
information
Preparation time: 20 minutes.
Cooking time: 1 1/4 - 1 3/4 hours.
Oven temperature: 180°C, 350°F, gas 4.
Calories: 301 per portion
ingredients
1 tablespoon oil
350 g (12 oz) lean veal, cubed
1 garlic clove, crushed
1 small onion, sliced
1/2 green pepper, seeded and chopped
150 g (5 oz) tomatoes, peeled and chopped
200 ml (7 fl oz) light stock
salt and pepper
bouquet garni chopped parsley, to garnish
350 g (12 oz) lean veal, cubed
1 garlic clove, crushed
1 small onion, sliced
1/2 green pepper, seeded and chopped
150 g (5 oz) tomatoes, peeled and chopped
200 ml (7 fl oz) light stock
salt and pepper
bouquet garni chopped parsley, to garnish
method
1. Heat the oil in a frying pan, add the veal and fry, turning, until golden brown all over. Add the garlic and onion and cook until they are soft.
2. Stir in the green pepper, tomatoes, stock and salt and pepper to taste. Transfer to a 1.2 litre (2 pint) casserole. Add the bouquet garni. Cover and cook in the oven for 1 1/4 - 1 1/2 hours.
3. Remove the bouquet garni and skim off any excess fat. Serve hot, garnished with parsley.
A classic bouquet garni consists of parsley stalks, bay leaves and thyme sprigs. There is much more flavour in the parsley stalks than in the decorative leaves.
2. Stir in the green pepper, tomatoes, stock and salt and pepper to taste. Transfer to a 1.2 litre (2 pint) casserole. Add the bouquet garni. Cover and cook in the oven for 1 1/4 - 1 1/2 hours.
3. Remove the bouquet garni and skim off any excess fat. Serve hot, garnished with parsley.
A classic bouquet garni consists of parsley stalks, bay leaves and thyme sprigs. There is much more flavour in the parsley stalks than in the decorative leaves.
serving amount
serves 2
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
