When treated right veal can be the most succulent and tender of all forms of beef and even the cheaper when used in this dish do themselves proud. So with our struggling economic climate firmly in mind here is a thrifty recipe that makes the most from a tight budget without sacrificing taste or nutrition.

Ingredients:

• 650 Grams (about 1½ pounds) Veal Round Steak
• 250 Grams (about ½ pound) of Whole Fresh Mushrooms (use a similar amount of canned champignons if you don’t have any fresh mushrooms to hand)
• 2 Large Tomatoes
• 2 Slices of Lemon
• 1 Large Onion
• 1 Bay Leaf
• ¼ Cup of All-Purpose Flour
• 3 Tablespoons each of Vegetable Oil and Water
• 2 Tablespoons of Dry White Wine
• 1½ Teaspoons of Beef Base or Bouillon Granules
• ½ Teaspoon each of Dried Basil Leaves, Dried Thyme Leaves, Salt, Worcestershire Sauce and Vegetable Extract Paste
• ¼ Teaspoon each of Pepper, Garlic Powder, Tabasco Sauce and Dried Marjoram Leaves

Preparation:

Cut veal into serving-size pieces

Halve and thinly slice the onion

Cut tomatoes into small cubes (some prefer to peel and deseed the tomatoes as well but when cooking for ourselves we don’t bother to do this as it tends to result in a dish of heightened flavors)

In a small to medium mixing bowl add the flour, water, wine, Tabasco sauce, Worcestershire sauce, beef base, basil, thyme, marjoram, salt, pepper and garlic powder. Gently mix until all ingredients are evenly dispersed throughout the mix. Set the flour mix to one side.

Cooking:

Using a large skillet, Dutch oven or cast iron fry pan heat the oil over a medium heat

Turn heat up to medium-high and introduce the veal. Continue cooking the veal until it is no longer pink. Once the veal is ready remove it from the skillet and set to one side.

Now add the onion to the drippings in the skillet and sauté over a medium heat until softened.

Reduce the heat to low and stir in the tomatoes, lemon, mushrooms and veal. Once these ingredients are nicely mixed slowly stir in the vegetable extract paste.

Once the vegetable extract paste has been combined gradually stir in the flour mix. Continue stirring until all ingredients are more or less evenly dispersed throughout.

Cover the frying pan and simmer for about 30 minutes, remembering to stir occasionally.

The mushrooms should now be quite tender. If they aren’t continue simmering with the occasional stir until they are.

Once ready remove the bay leaf and discard it.

Serving:

This country-style veal recipe yields four very healthy adult-sized servings and ideally it should be served immediately that it is ready or soon after.

I find freshly cooked vegetables such as potatoes (either mashed or new potatoes served whole with a dollop or two of butter), peas, parsnip, carrots, corn (either corn kernels or on the cob), silver beet and English spinach make wonderful accompaniments that compliment this country-style veal dish admirably.

It also goes down well when served on a bed of steaming hot rice topped with sliced red bell pepper rings. Note that in some regions bell peppers are known as capsicum. Thickly sliced, fresh, hot and crispy garlic bread makes another very welcome addition when served along with this country-style veal.