Italian Veal Casserole

italian veal casserole

Italian Veal Casserole

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A traditional, hearty Italian Veal Casserole recipe. This is the perfect dish for a winter night!
Servings: 2
Calories: 355
Prep Time 20 minutes
Cook Time 1 hour 45 minutes


  • 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


  • 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.


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
Dishes Casseroles
Cuisine Italian
Ingredients Veal
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