Veal and Olive Casserole RecipeOrigin: Britain Period: Traditional |
Ingredients:
900g stewing veal, cubed 
Veal and Olive Casserole Preparation:Method:Roll the diced veal in the flour to coat then combine the butter and oil in a pan and heat until the butter has melted. Use this to fry the veal until well browned then transfer the meat with a slotted spoon to an oven-proof casserole. Now add the garlic, tomato purée, herbs and the hot stock to the pan, stirring to combine. Bring the mixture to a boil then pour over the veal cubes. Cover the casserole and transfer to an oven pre-heated to 170°C. Cook for 60 minutes then add the black olives and sliced mushrooms. Adjust the seasonings to taste then return the casserole to the oven for a further 30 minutes. In the meantime prepare the glazed onions. Gently melt the butter in a pan then add the onions, cover with a lid and sweat gently in the butter, shaking occasionally. Meanwhile, combine the sugar, vinegar and port in another pan and cook until a thick syrup is formed. When the onions are cooked through (about 20 minutes) transfer to the syrup, bring the mixture to a boil and cook for a few minutes, until the onions are well coated. At the same time bring a pan of salted water to a boil, add the rice and cook for about 15 minutes, or until tender. Arrange the rice on serving plates, spoon the veal casserole on top then garnish with the glazed onions and stuffed olives and serve. |
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