I prepared this for the family evening meal the other night. It was finally cool enough weather to enjoy an old fashioned casserole. I cooked it in my slow cooker but if you don't have a slow cooker either GET ONE! or cook it in the oven or on the stove top over very low heat. It makes a really healthy and complete meal, served with white rice and is enough for 6 people.
Ingredients:
800g diced veal
1 large leek, sliced
400g button mushrooms, sliced (thickly, into about 4 slices per mushroom)
4 fresh tomatoes, chopped
1 tsp Massel chicken stock powder
200mL dry white wine
1/4 tsp dried tarragon
2 leaves fresh sage, chopped
zest of 1/2 a lemon
3-4 carrots, sliced into large chuncks
1-2 tblsp plain flour
fresh parsley
Method:
Put the diced veal in the slow cooker.
In a non-stick frypan, soften the leek in about 1 tblsp oil then add to the meat.
Brown the sliced mushroom in the non-stick frypan in a little oil then add to the slow cooker.
Then add the rest of the ingredients to the slow cooker (except the flour and parsley).
Bring to the boil on high then turn down to low setting and cook for a total of about 4 hours.
Before serving, mix the flour with water to make a paste then thin using the juices from the casserole and gently mix into the casserole to thicken the juices. Add the fresh parsley before serving.
