- 0:20 Prep
- 6:55 Cook
- 4 Servings
- Advanced
Pop a few ingredients in your slow cooker and come back later to a no-fuss veal casserole meal. Easy!
Ingredients
- 1 tablespoon olive oil
- 750g diced veal
- 4 small brown onions, quartered
- 2 celery stalks, cut into 2cm pieces
- 2 garlic cloves, crushed
- 150g button mushrooms, halved
- 1/2 cup red wine
- 400g can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup Massel chicken style liquid stock
- 1 cup self-raising flour
- 50g butter, chopped
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 1/2 cup buttermilk
Method
- Step 1Heat half the oil in a large frying pan over medium-high heat. Cook veal, in batches, stirring, for 4 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in pan. Add onion, celery and garlic. Cook, stirring, for 4 minutes or until onion has softened. Return veal to pan with mushrooms, wine, tomato, tomato paste and stock. Stir to combine. Transfer to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.
- Step 3Place flour and butter in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Season with salt and pepper. Stir in parmesan and parsley. Make a well in centre. Stir in buttermilk until a sticky dough forms.
- Step 4Spoon tablespoons of mixture over casserole. Cook, covered, for 35 to 40 minutes or until dumplings are puffed and cooked through. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2570 kj
Energy
27g
Fat Total
13g
Saturated Fat
5g
Fibre
53g
Protein
51mg
Cholesterol
967.05mg
Sodium
9g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 150g cup mushrooms instead of button and save around $1.10 in total.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
