Mains

Rich Veal Casserole

This wonderful casserole can be made a day or two ahead and then reheated as necessary. The flavours will develop as it sits. It can also be frozen.

Serves 4.
Prep Time: 25 minutes.
Cooking Time: 1 hour 15 minutes.

Ingredients

• 150g baby red capsicums, seeded and sliced
• 2 baby fennel, trimmed, halved and sliced
• 3 garlic cloves
• 1 red onion, halved and sliced
• 1 leek, trimmed and thinly sliced
• 75g dried apricots, halved
• Small handful fresh basil leaves
• 3 tbsp extra light olive oil
• 600g veal casserole steak, cubed
• 2 x 400g cans tomatoes
• Rice, cous cous, mash or pasta, to serve

Cooking Instructions

• Heat 2 tbsp olive oil in a large frying pan or casserole dish.
• Add the veal and fry for about 5 minutes until browned on all sides. Set aside on paper towel.
• Heat the remaining tbsp of oil in the same pan over medium heat and sauté the garlic, onion, leek, fennel and capsicum, covered for 10 minutes.
• Return the veal to the pan with the tomatoes.
• Season with salt and pepper, cover and simmer gently for 1 hour, adding the apricots for the final 10 minutes.
• Scatter over the basil and serve, accompanied by rice, cous cous or mash.