Pop a few ingredients in your slow cooker and come back later to a no-fuss veal casserole meal. Easy!
- Step 1
Heat half the oil in a large frying pan over medium-high heat. Cook veal, in batches, stirring, for 4 minutes or until browned. Transfer to a bowl.
- Step 2
Heat remaining oil in pan. Add onion, celery and garlic. Cook, stirring, for 4 minutes or until onion has softened. Return veal to pan with mushrooms, wine, tomato, tomato paste and stock. Stir to combine. Transfer to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.
- Step 3
Place flour and butter in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Season with salt and pepper. Stir in parmesan and parsley. Make a well in centre. Stir in buttermilk until a sticky dough forms.
- Step 4
Spoon tablespoons of mixture over casserole. Cook, covered, for 35 to 40 minutes or until dumplings are puffed and cooked through. Serve.
All nutrition values are per serve.