Veal Manchega

Name: Veal Manchega (Ternera Manchego)
Yield: Serves 6
Cuisine: Spain
Ingredients: 150ml (¼ pint) olive oil; 2 small onions, chopped; Salt; 900g (2lb) veal fillet, cut lengthways into six strips; 3 medium red peppers, cored, seeded and chopped; 6 tablespoons lemon juice; 3 medium tomatoes, skinned and chopped

Ternera Manchego

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

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