A great meal for any night of the week.

Servings: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes


  • Garlic and Chilli Oil
  • Piccalilli Chilli
  • Tomato Relish
  • Tomato Sauce
  • 500 grams Veal (rump) or young yearling meat, sliced into strips
  • 1 large onion sliced
  • 1 red capsicum sliced
  • 3 cloves garlic sliced
  • 1 tablespoon freshly chopped oregano
  • 1 tablespoon fresh basil
  • 1 tablespoon freshly chopped parsley
  • sea salt, freshly gound pepper, a little paprika
  • 50ml of dry white wine
  • 2 tablespoons of gluten-free flour
  • 1 teaspoon of chicken booster seasoning
  • Vegetables as a side dish: Mash Potato, with Garlic French Beans with toasted sesame seed and butter, and whole baby carrots smothered in honey glaze


  1. In a large pan drizzle a little of Garlic & Chilli Oil, bring to the heat. Then add the veal, stirring, browning the meat gently.
  2. Add the onion, capsicum, garlic and a dash of salt & pepper with the paprika, add the white wine and continue to cook for about 35 minutes on a medium heat.
  3. Taste the meat to make sure it’s tender. Add 125 grams of piccalilli mixed with 125 grams of tomato relish, if the dish appears to need a little extra juice, add 125 ml of tomato sauce.
  4. This dish can be thickened if so desired by adding a little chicken booster with the flour, and a little stock or water.
  5. Sprinkle oregano and basil with the parsley over the meat, stir well so to mix through for a minute or so, then serve immediately with the garden fresh vegetables.
  6. This is a truly authentic Italian dish to enjoy with the family or friends.
  7. Note: Veal is only seasonal so you may wish to try this dish with chicken which would be just as lovely.


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