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Veal Bacon Casserole With Sour Cream

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Ingredients
  Veal 2 Pound, trimmed and cut into 1 inch cubes
  Oil 3 Tablespoon
  Butter 2 Ounce
  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)
  Marjoram 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Salt 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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