Slow-cooker veal casserole with cheesy parsley dumplings

Slow-cooker veal casserole with cheesy parsley dumplings

Pop a few ingredients in your slow cooker and come back later to a no-fuss veal casserole meal. Easy!

Ingredients

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Direction

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Spoon tablespoons of mixture over casserole. Cook, covered, for 35 to 40 minutes or until dumplings are puffed and cooked through. Serve.

Nutrition

Energy
2570kJ
Fat saturated
13.00g
Fat Total
27.00g
Carbohydrate sugars
9.00g
Carbohydrate Total
35.00g
Dietary Fibre
5.00g
Protein
53.00g
Cholesterol
51.00mg
Sodium
967.05mg

All nutrition values are per serve.

 

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