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Veal Casserole

21st.Century.Chef's picture
  Unsifted all purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Boneless veal 1 Pound, cut in 1 inch cubes
  Shortening 3 Tablespoon
  Beef broth 4 Cup (64 tbs)
  Zucchini 1 Pound, sliced
  Julienned carrots 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Worcestershire sauce 1 Teaspoon
  Shell macaroni 8 Ounce (2 1/2 Cup, Uncooked)
  Swiss cheese 6 Ounce, sliced
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Melted butter 2 Tablespoon
  Paprika 1 Teaspoon

Mix flour, salt and pepper.
Dredge veal pieces with mixture, reserving excess for later use.
Heat shortening in dutch oven; brown meat.
Add broth; cover and simmer 45 minutes.
Add zucchini, carrots, onion and Worcestershire.
Cook 9 to 10 minutes, or until vegetables are tender.
Blend reserved flour mixture with 1/2 cup hot broth to form a smooth paste.
Add to meat and vegetable mixture and cook until thickened, 3 to 4 minutes.
Meanwhile, cook shells according to package directions; drain.
Place half of shells in a buttered 2 to 3-quart casserole.
Cover with half of meat mixture and top with half of cheese.
Repeat layers.
Mix crumbs with melted butter.
Sprinkle over casserole and sprinkle with paprika.
Bake at 350° 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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