Veal, mushroom and red wine casserole
- 1kg veal, diced
- Plain flour
- Salt and pepper
- 1 spanish onion
- 1 tbsp olive oil
- 370g button mushrooms, sliced
- 4 bay leaves
- 1 cup beef stock
- 2/3 bottle red wine
This recipe was passed onto Teresa Elmaloglou's mother by her cousin - none other than Dame Judi Dench. It was her favourite dish growing up. "I think Judi must have given [my mother] this recipe when I was very young, because I would always say that I want Judi's veal and mushroom," she says.
Method
Toss veal in a plastic bag with seasoned flour. Fry chopped onion in a heavy-based casserole pot with olive oil. Add veal and cook until brown. Add remaining ingredients and simmer with the lid off for one hour, stirring every so often. Serve with rice or mashed potato or pasta.
