Veal rosemary

Veal rosemary

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
2 tablespoons oil
30g butter
750g boned shoulder of veal, cubed
1 onion, chopped
2 tablespoons plain flour
1 tablespoon fresh rosemary, chopped
or 1 teaspoon dried rosemary
400g tomatoes, peeled and chopped
125ml dry white wine
250ml chicken stock
freshly ground black pepper
125g mushrooms, sliced
salt

Method

  1. Heat oil and butter in a flameproof casserole, add veal and onion and cook until browned (do this in 2 batches if necessary to avoid overcrowding pan).
  2. Stir in flour and rosemary and cook until flour coats meat. Add tomatoes, wine and stock, and bring to the boil, stirring constantly. Season with salt and pepper. Add mushrooms.
  3. Cover and cook in a preheated moderately slow oven for 1 hour or until veal is tender. Serve with buttered rice or creamy mashed potatoes and a green salad.
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