Sunday, 17 July 2011

My Slowcooker Veal, Red wine & Portabello Mushroom Casserole

My Slowcooker Veal, Red wine & Portabello Mushroom Casserole served on potato, sweet potato and carrot mash...l

500g Heart Smart diced veal coated in plain flour seasoned with sea salt and cracked pepper
250ml Merlot
Tin of Diced tomatoes
500ml Beef Stock
2 large Portabello mushrooms sliced
1 tuscan red onion sliced


Brown off the meat in some extra virgin olive oil. Add the onion and saute. Add the remaining ingredients and slow cook until the meat is tender and falling apart and the sauce thickens. I usually leave it on for around 4 hrs, the first few hrs on high and then to low for the remaining time.

Serve on mash!

So quick and easy and so much flavour!

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