You are here

Buffet Veal Casserole

Canadian.Recipes's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs) (Approx)
  Vegetable oil 1⁄4 Cup (4 tbs) (Approx)
  Stewing veal 5 Pound, cut into pieces
  Sliced fresh mushrooms 1 1⁄2 Pound (4 Cups, 750 Gram)
  Onions 4 , thinly sliced
  All purpose flour 1⁄2 Cup (8 tbs)
  Chicken stock 3 Cup (48 tbs)
  Whipping cream 1 Cup (16 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Sour cream 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
Directions

In large heavy skillet or Dutch oven, heat half the butter and half the oil over high heat.
Brown veal, a few pieces at a time, transferring browned pieces to large casserole.
Add more butter and oil as necessary and reduce heat to medium-high if veal begins to burn.
In same skillet, cook mushrooms, stirring, over high heat for 3 to 4 minutes.
Transfer to casserole with veal.
In same skillet, cook onions over medium heat, stirring, until tender; transfer to casserole.
Stir flour into skillet, adding more butter, if necessary, to make smooth paste.
Pour in stock, whisking constantly, and bring to boil.
Scrape up brown bits from bottom of skillet.
Stir in cream, then pour over veal mixture.
Bake, covered, in 350°F (180°C) oven for 45 minutes.
Stir sherry into casserole; bake for 30 minutes longer. (Recipe can be prepared in advance to this point.Let cool and refrigerate overnight.
Remove from refrigerator at least 1 hour before serving. Bake in 350°F/ 180°C oven for 20 to 30 minutes or until bubbly.)
Stir in sour cream, and salt and pepper to taste; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
6

Rate It

Your rating: None
3.875
Average: 3.9 (18 votes)