Veal and tomato casserole

Trim veal, cut into bite-sized pieces. Heat oil in a large saucepan, add veal in single layer, stir over high heat until well-browned all over, remove from pan and transfer to casserole dish. Add onion and garlic to pan, cook for 2 minutes until onion is soft. Add flour and cook 1 minute. Stir in tomatoes, celery, white wine, stock cubes, orange peel and bay leaf, bring to the boil. Pour over veal cover and bake at 180C for 1 — 1¼ hours until veal is tender.

Serves 4.

Recipe hints: Beef can be used in place of veal e.g. round or oyster blade steak. Water can be used in place of wine, if desired. Serve with freshly cooked noodles or rice and a tossed green salad.