Name: Veal with spinach and mushrooms
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1.5 kilogram diced veal; 2 (700g) medium leeks, sliced thinly; 2 teaspoon fresh thyme, finely chopped; 1/2 cup (125ml) dry white wine; 2 chicken stock cubes; 425 gram can tomatoes; 500 gram button mushrooms; 1 (200g) medium red capsicum, chopped finely; 500 gram english spinach, chopped coarsely; 1/4 cup fresh basil, finely shredded

Veal with spinach and mushrooms

Serves 6

Prep

15M

Cook

1H 40M

Total

1H 55M

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Ingredients

1 tablespoon olive oil

1.5 kilogram diced veal

2 (700g) medium leeks, sliced thinly

2 teaspoon fresh thyme, finely chopped

1/2 cup (125ml) dry white wine

2 chicken stock cubes

425 gram can tomatoes

500 gram button mushrooms

1 (200g) medium red capsicum, chopped finely

500 gram english spinach, chopped coarsely

1/4 cup fresh basil, finely shredded

Method

1.In a large saucepan, heat oil on medium heat; cook veal, in batches, stirring, for about 1-3 minutes, or until browned. Add leek and thyme; cook, stirring, for about 2-3 minutes, or until leek is soft.

2.Stir in wine, cubes, tomato, mushroom and capsicum; reduce heat; simmer, covered, for about 1½ hours, or until veal is very tender. Stir in spinach and basil just before serving.

Suitable to freeze. Recipe can be made a day ahead and refrigerated, covered.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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