Veal Party Casserole
|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)|
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.
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.
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.
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.
Stir in the peas and beans and continue to bake 10 minutes longer, uncovered.