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Ragoût of Veal

If you are looking for a low calorie dish to treat yourself or some guests, then this is perfect and quick, too.

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375g/12oz veal fillet or loin
10ml/2 tsp olive oil
10-12 tiny onions, kept whole
1 yellow pepper, seeded and cut into eighths
1 orange or red pepper, seeded and cut into eighths
3 tomatoes, peeled and quartered
4 fresh basil sprigs
30ml/2 tbsp dry martini or sherry
Salt and black pepper


Serves: 4


Trim off any fat and cut the veal into cubes. Heat the oil in a frying pan and gently stir-fry the veal and onions until browned.

After a couple of minutes, add the peppers and tomatoes. Continue stir-frying for another 4-5 minutes.

Add half the basil leaves, roughly chopped (keep some for garnish), the martini or sherry, and seasoning. Cook, stirring frequently, for another 10 minutes or until the meat is tender.

Sprinkle with the remaining basil leaves and serve hot.

COOK'S TIP:- Lean beef or pork fillet may be used instead of veal, if you prefer. Shallots can replace the onions.

NUTRITION NOTES Per portion:- Energy 158Kcals/665.5kj, Fat 4.97g, Saturated Fat 1.14g, Cholesterol 63mg, Fibre 2.5g

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