Italian Veal Casserole
A traditional, hearty Italian Veal Casserole recipe. This is the perfect dish for a winter night!
Ingredients
- 1 tablespoon oil
- 12 oz lean veal cubed
- 1 garlic clove crushed
- 1 small onion sliced
- 1/2 green pepper seeded and chopped
- 5 oz tomatoes peeled and chopped
- 7 floz light stock
- salt and pepper
- bouquet garni chopped parsley to garnish
Instructions
- 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.
- 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.
- 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.
Notes
Oven temperature: 180°C, 350°F, gas 4.
Calories: 355 kcal
Carbohydrates: 11 g
Protein: 34 g
Fat: 19g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 139 mg
Sodium: 1723 mg
Potassium: 842 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 922 IU
Vitamin C: 38 mg
Calcium: 52 mg
Iron: 2 mg