You can use pork instead in this slow-simmered white wine, onion and herby sauce – it’s guaranteed to impress.
Skill level: Easy peasy
- 750g(1½lb) stewing veal or pork
- 150ml (¼ pint) white wine
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 stick celery, chopped
- Salt and freshly ground black pepper
- 30g (1oz) plain flour
- 30g (1oz) butter
- 1 chicken stock cube
- 125g (4oz) button mushrooms, sliced
- Pinch of mixed herbs
- 1 medium egg yolk
- 2tbsp double cream or top of the milk
- Juice of ½ a lemon
- Coriander, to garnish
- Large pan, at least 1.5 litre (2½ pint) capacity
- Cut veal, or pork, into pieces. Put in a pan with 450ml (¾ pint) water, the white wine, onion, carrot and celery, and season to taste. Simmer for 1 hr.
- Strain off the liquid and make a white (also called roux) sauce with it and the flour and butter. Add the stock cube for extra flavour. Allow sauce to boil for a few minutes, then add the mushrooms and herbs.
- Cook for a few more minutes, then add the egg yolk mixed with the cream or milk. Lastly, add the lemon juice.
- Pour the sauce over the meat and heat through. Do not allow to boil or the sauce will curdle. Garnish with coriander.
- Serve veal, or pork, on rice, or with mashed potato, and green vegetables, if liked. (Not suitable for freezing).
Note: Calorie and fat values are for the maximum number of servings stated.Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.