Buffet Veal Casserole
|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)|
|Freshly ground pepper||To Taste|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
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.