Italian Veal Casserole
Δημοσιέυτηκε: Fri, 07/22/2011 - 00:00 || Ενημερώθηκε: Thu, 10/22/2015 - 11:40
A hearty stew of veal and vegetables, accented with thyme and oregano. Veal stew is an ideal cold weather dish for dinner.
Print
EmailIngredients:
15 g low-fat spread
750 g pie veal,
trimmed seasoned flour, to dust
150 m dry white wine
1 spanish onion
750 g tomatoes
1 tsp chopped lemon thyme
1/2 tsp dried oregano
150 ml chicken stock
grated rind of 1 lemon
2 garlic cloves, crushed
2 tbs chopped parsley salt and freshly ground black pepper
Procedure:
- Finely chop onion
- Skin and roughly chop tomatoes
- Crush garlic
- Chop parsley
1. Add the wine, onion, tomatoes, herbs, stock and salt and pepper.
2. Bring to simmering point, cover and cook gently for 1 1/2-2 hours.
3. Take off the lid after the first hour if the sauce needs reducing.
4. Mix the lemon rind with the garlic and parsley. Sprinkle over the casserole just before serving.
Country:
Category:
Course:
Main ingredient:
Ειδικές κατηγορίες:
