Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 95 minutes
Ingredients (serves 6):
4 110g portions of veal (use pork of turkey if not available)
Method: Heat oil in a saucepan.
2 teaspoons olive oil
1 stick celery
60ml dry white wine
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1 clove garlic
1 tablespoon chopped parsley
1 tablespoon chopped basil
3 teaspoons low-fat butter
Salt & black pepper
Flour the meat and brown in pan, turning regularly.
Grate carrots, chop celery and peel and chop onion, add to meat.
Stir, cook for 5 minutes, then add wine.
Leave to reduce for 5 more minutes.
Add 100ml water and chopped tomatoes.
Turn down heat, cover and leave to simmer for 1h15m, adding water when necessary, to prevent from drying out.
Melt butter and add, add orange and lemon zest, garlic, basil and parsley and leave to simmer for 5 minutes.
Serve hot with basmati rice or pasta.