Veal Bacon Casserole With Sour Cream
|Veal||2 Pound, trimmed and cut into 1 inch cubes|
|Onions||3 Medium, peeled and cut into rings|
|Dry white wine||1⁄2 Pint|
|Green pepper||1 , seeded and diced|
|Carrots||2 , peeled and sliced|
|Canned peeled tomatoes||14 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Beef stock||1⁄2 Pint|
|Bacon rashers/4 ounce belly of pork, cut into 1/2 inch cubes||4|
|Mushrooms||4 Ounce, washed and sliced|
|Sour cream||1⁄2 Pint|
|Finely chopped chives/Parsley||1 Tablespoon (For Garnishing)|
Dredge the veal with flour and brown in a frying pan in the oil and butter, add onions and saute until tender, about 5 minutes.
Fry bacon or belly of pork until lightly brown, add to the veal and onions.
Pour in wine, mix with meat and onions and place in a heavy-based saucepan.
Add pepper, carrots and tomatoes.
Cover and simmer for 10 minutes.
Add herbs, seasoning and stock.
Bring to the boil, then simmer for 45 minutes.
Add sliced mushrooms and simmer for another 20 minutes.
Remove from heat and stir in soured cream.
Taste and adjust the seasoning and serve sprinkled with chopped chives or parsley.