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Veal Party Casserole

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Ingredients
  Boneless veal 5 Pound, cut in 1/2 inch cubes
  Salad oil 1⁄3 Cup (5.33 tbs)
  Onions 2 , chopped or sliced thin
  Canned italian style tomatoes 1 1⁄4 Pound
  Tomato puree 1 Can (10 oz)
  Tomato sauce 3⁄4 Can (7.5 oz) (1 Small)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Dry white wine/Rose wine 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Tabasco sauce 1 Teaspoon
  Bay leaves 2 Small
  Chopped fresh thyme/Oregano/ 1 teaspoon each dried thyme and oregano 3 Teaspoon
  Sliced celery 1 Cup (16 tbs)
  Flour 1⁄2 Cup (8 tbs) (Mixed With Water To Make Paste)
  Water 1⁄2 Cup (8 tbs) (Mixed With Flour To Make Paste)
  Mushrooms/2 four ounce can mushrooms 1⁄2 Pound, sliced
  Tiny white onions 2 Pound, drained (Two 1 Pound Cans)
  Frozen green peas 10 Ounce, thawed (1 Package)
  Frozen cut green beans 10 Ounce, thawed (1 Package)
Directions

1.
Brown the veal in sizzling oil, a few pieces at a time.
Transfer to a large casserole as they are browned, or to 2 medium casseroles.
2.
In the fat remaining in the skillet saute" the onions lightly.
Stir in the tomatoes, tomato puree, tomato sauce, chicken broth, sherry, white or rose wine, salt to taste, Tabasco, herbs, bay leaves, and celery.
Bring to a boil, reduce the heat, and simmer about 5 minutes.
3.
Stir in the flour-and-water paste, stirring constantly until the sauce is thick and smooth.
Pour over the veal in the casserole or casseroles.
4.
Cover the casserole and bake 1 1/4 hours in a 325° oven.
At this point stir in the mushrooms and onions, cover again, and bake 10 minutes longer.
5.
Stir in the peas and beans and continue to bake 10 minutes longer, uncovered.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Veal

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