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Veal Casserole

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Veal Casserole has a Blistering taste. The veal and wine gives the Veal Casserole Wonderful taste.
  Veal 2 Pound
  Flour 1⁄4 Cup (4 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, peeled, chopped
  Carrots 2 , peeled, chopped
  Celery stalks 2 , cut diagonally
  Parsley sprigs 1
  Oregano 1⁄4 Teaspoon (All Tied In A Piece Of Cloth)
  Basil 1⁄4 Teaspoon, tied (All Tied In A Piece Of Cloth)
  Rosemary 1⁄4 Teaspoon, tied (All Tied In A Piece Of Cloth)
  Chicken broth 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Tomatoes 2 , peeled, chopped
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Preheat oven to 350°F.
Cut veal into 2-inch cubes; dredge with flour mixed with a little salt and pepper.
Heat oil in skillet.
Brown meat, few pieces at a time; add extra oil as required.
As meat is browned, remove to casserole.
Saute onion, carrots, and celery in remaining oil.
Sprinkle over meat.
Add herbs, broth, wine, tomatoes, and garlic.
Cook 2 to 3 minutes; pour over meat.
Cover; cook about 1 1/2 hours.
About 20 minutes before end of cooking, uncover; adjust seasoning.
Stir in parsley, lemon rind, and lemon juice.
Remove bag of herbs

Recipe Summary

Difficulty Level: 
Main Dish

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Veal Casserole Recipe