Veal Casserole

This is from The Australian Women's Weekly, June 1990.

40g butter
2 tablespoons oil
1kg stewing veal
1 onion, chopped
2 cloves garlic, crushed
410g can tomatoes
1 small chicken stock cube, crumbled
1/2 dry red wine or beef stock
1/2 cup water
184g can sliced olives
1 green pepper
1 red pepper
1/4 cup chopped parsley (I LOVE PARSLEY :)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon dried thyme leaves

(I didn't use canned olives, but bought the quantity I needed from a grocery store; I used dried oregano and basil; and reduced calorie shortening instead of butter, just to feel less guilty)
Heat butter and oil in a pan, add veal, onion and garlic, cook until veal is browned all over.
Place veal mixture in an 8-cup capacity casserole dish, stir in undrained, crushed tomatoes and remaining ingredients, cover and cook in moderately slow oven for about 1 1/4 hours, or (guess!) until veal is tender.
(I didn't use the oven or a casserole dish but cooked it in my big pot. Those olives make a difference :)

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Aug 10, 2010