Veal with spinach and mushrooms

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Ingredients: 
  • 1 tablespoon olive oil
  • 1.5kg diced veal
  • 2 medium leeks (700g), sliced thinly
  • 2 teaspoons finely chopped fresh thyme
  • ½ cup (125ml) dry white wine
  • 2 small chicken stock cubes
  • 425g can tomatoes
  • 500g button mushrooms
  • 1 medium red capsicum(200g), chopped finely
  • 500g English spinach, chopped coarsely
  • ¼ cup finely shredded fresh basil
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Preparation: 

Preparation time 20 minutes, cooking time 2 hours.

1. Heat oil in large saucepan, cook veal in batches, stirring until browned. Add leek and thyme, cook, stirring until leek is soft.

2. Stir in wine, crumbled stock cubes, undrained crushed tomatoes, mushrooms and capsicum, simmer covered about 1 ½ hours or until veal is very tender. Stir in spinach and basil just before serving.

3. Serve with rice, if desired.

Servers 6, per serving 11.5g fat, 1685kj