Preparation time: 30 minutes.
Cooking time: 2 1/4 hours.
Oven temperature: 160 °C, 325 °F, gas 3.
Calories: 309 per portion
1 kg (2 1/4 lb) lean stewing veal
wholemeal flour for coating
salt and pepper
1 tablespoon oil
2 onions, chopped
6 tablespoons dry white vermouth
300 ml (1/2 pint) dry white wine
500 g (1 1/4 lb) tomatoes, peeled, seeded and chopped
2 tablespoons tomato puree
1 teaspoon chopped basil
1 teaspoon chopped oregano
strip of orange rind
2 garlic cloves, crushed
250 g (9 oz) button mushrooms chopped
basil, to garnish (optional)
1. Cut the veal into 2.5 cm/1 inch cubes. Season the flour with salt and pepper and use to coat the veal lightly.
2. Heat the oil in a non-stick frying pan, add the veal and fry until browned on all sides. Transfer to a flameproof casserole. Add the onion to the pan and fry until golden. Add to the casserole, with the remaining ingredients.
3. Bring to the boil, then cook in the oven for about 2 hours, until tender. Remove the orange rind.
4. Garnish with basil, if using.
For a more economical version of this dish, replace the white wine with chicken or veal stock. The dry white vermouth gives a distinctive flavour. Serve with noodles.
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