Italian veal casserole

Preparation time: 20 minutes.
Cooking time: 1 1/4 – 1 3/4 hours.
Oven temperature: 180‚°C, 350‚°F, gas 4.
Calories: 301 per portion


serves 2
1 tablespoon oil
350 g (12 oz) lean veal, cubed
1 garlic clove, crushed
1 small onion, sliced
1/2 green pepper, seeded and chopped
150 g (5 oz) tomatoes, peeled and chopped
200 ml (7 fl oz) light stock
salt and pepper
bouquet garni chopped parsley, to garnish


1. 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.

2. 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.

3. 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.