Veal Manchega

Ternera Manchego

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

In Spain veal or young beef seems to be much more common than what I call proper English beef. Personally, I find the beef sometimes a little bland, but made with a bit of decent veal this dish is really quite good. Again, it is a pretty healthy one because veal doesn’t have any fat and olive oil is good for you.


  • 900g (2lb) veal fillet, cut lengthways into six strips
  • Salt
  • 6


Rinse the veal and pat it dry with kitchen paper, then put it into a large, shallow casserole dish in a single layer. Season it with a good sprinkling of salt and the lemon juice.

Strew the chopped onions, peppers and tomatoes over the top and pour over the oil. Now pop on the lid and simmer gently on top of the stove for about 1 hour, until the veal is tender. If you like, you can put