Hot Pot of Veal is not a traditional Hot Pot, in that the meat is browned before the remaining ingredients are added.
Serve it with a well-chilled dry white wine.
2 fl. oz. vegetable oil
2 lb. veal shoulder, cut into
2-inch cubes 2 medium-sized onions, thinly sliced
2 medium-sized green peppers, white pith removed, seeded and sliced
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon paprika
1 garlic clove, crushed
1 teaspoon dried dill
8 oz. tomatoes, blanched, peeled and sliced
15 fl. oz. chicken stock
3 medium-sized potatoes, peeled and sliced
2 eggs, lightly beaten juice of
1 tablespoon flour
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the veal cubes and cook, stirring occasionally, for 5 minutes, or until the cubes are evenly browned. With a slotted spoon, remove the veal cubes from the casserole and set them aside on a plate. Add the onions and green peppers to the casserole and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Return the meat to the casserole and add the salt, pepper, paprika, garlic and dill. Stir well and cook for 1 minute. Add the tomatoes and the stock and bring the mixture to the boil.
Cover the casserole and transfer it to the oven. Bake for 20 minutes.
Remove the casserole from the oven and stir in the potatoes. Re-cover the casserole, return it to the oven and bake the hot pot for a further 40 minutes, or until the meat and potatoes are tender.
In a small mixing bowl, mix the eggs, lemon juice and flour together, being careful to prevent the flour from forming lumps. If the mixture does become lumpy, strain it.
Remove the casserole from the oven. Stir in the egg and flour mixture and return the casserole, uncovered, to the oven.
Bake for a further 10 minutes, or until the sauce is thick.
Remove the casserole from the oven and serve immediately.