Veal with Orange

veal with orange

Veal with Orange

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Servings: 4
Calories: 370
Prep Time 25 minutes
Cook Time 2 hours 15 minutes


  • 1 tablespoon oil
  • 1 1/2 lb lean pie veal cubed
  • 1 onion sliced
  • 3 tablespoons wholemeal flour
  • 1/2 pint chicken stock
  • 1/4 pint unsweetened orange
  • juice salt and pepper
  • 2 oranges peeled and sliced
  • watercress to garnish


  • Heat the oil in a non-stick frying pan. Add the veal cubes and brown on all sides. Transfer with a slotted spoon to a casserole. Add the onion to the pan and fry until golden brown. Add to the casserole.
  • Stir the flour into the fat remaining in the pan and cook for 3 minutes. Gradually stir in the stock and orange juice and bring to the boil.
  • Season with salt and pepper to taste. Pour over the veal cubes. Arrange the orange slices, overlapping, on top.
  • Cook in the oven for 1 1/2 - 2 hours, or until the veal is tender. Garnish with watercress.
  • Depending on the time of year different varieties of oranges are available. The best types to use in casseroles are those with thin skins, juicy flesh and few pips, such as the Navel and Valencia.


Oven temperature: 180°C, 350°F, gas 4.
Calories: 370 kcal
Carbohydrates: 19 g
Protein: 36 g
Fat: 16g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 226 mg
Potassium: 835 mg
Fiber: 3 g
Sugar: 11 g
Vitamin A: 209 IU
Vitamin C: 52 mg
Calcium: 65 mg
Iron: 2 mg
Ingredients Veal
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