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Veal And Ham Casserole

fast.cook's picture
Ingredients
  Butter/Margarine 25 Gram
  Onion 1 Small, peeled and coarsely chopped
  Stewing veal/Pie veal 750 Gram, trimmed and cut into 1 inch cubes
  Ham steaks 225 Gram, cut into 1 inch squares
  White stock 600 Milliliter
  Button mushrooms 100 Gram
  Salt To Taste
  Freshly ground black pepper To Taste
  Bay leaf 1
For filling
  Cornflour 15 Milliliter
  Chopped fresh parsley 1 Tablespoon
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In the cooker, heat the butter or margarine and saute the onion until begin to colour.
3) Add the veal and ham, brown slightly and remove from the cooker.
4) Discard any excess butter or margarine from the cooker.
5) Stir in the stock or water and stock cube to the cooker and return the meats and onion with the mushrooms.
6) Add the salt, pepper and bay leaf.
7) Place the lid to close the cooker, bring to high pressure and cook for 10 minutes.
8) Reduce the pressure quickly.
9) Remove and discard the bay leaf.
10) Again place the open cooker to the heat.
11) Add the cornflour blended with a little cold water.
12) Stir well until sauce boils and thickened.
13) Taste the sauce and adjust the seasoning.

SERVING
14) Garnish the cassreole liberally with chopped parsley.
15) Serve with boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Veal
Interest: 
Quick
Servings: 
4

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