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Meat Casserole With Veloute Sauce

The.french.connection's picture
  Egg 1
  Grated cheese 2 Tablespoon
  Lean meat 500 Gram (Preferably Lamb)
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), crushed
  Red wine 125 Milliliter (1/2 Cup)
  Sweet peppers 2 , halved and deseeded (Or Capsicum)
  Ripe tomatoes 6 , blanched and chopped
  Grated cheese 1 Cup (16 tbs)
  Garam masala 2 Teaspoon (Leveled)
  Salt 2 Teaspoon (Leveled)
  Pepper 1⁄2 Teaspoon (Leveled)
  Veloute sauce 1 1⁄2 Cup (24 tbs)
  Chilli powder 1 Teaspoon
  Lemon juice 1 Tablespoon
  Flour 2 Tablespoon (Leveled)
  Margarine 2 Tablespoon

1. Cut meat in 1" (2 1/2 cms.) cubes. Wash and drain. Sprinkle with salt, pepper, flour, lemon juice and wine. Leave aside for 2 hours.
2. Melt margarine, fry garlic, onion and add meat cubes. Fry until brown.
3. Add remaining wine mixture mixed with 1 cup water. Stir well. Bring to the boil. Reduce heat.
4. Stir in tomatoes, capsicums, chilli powder, garam masala, cheese and mix well.
5. Pour sauce veloute into a casserole and arrange meat mixture on top.
6. Cover with egg and grated cheese mixture. If you •desire you may sprinkle chopped green chillies on top.
7. Cover and bake in a preheated moderate oven (180°C-350°F-gas mark-4) for 40 minutes. Remove the lid for last 5 minutes.
Vegetarian Meat Casserole with Veloute Sauce
1. Use 300 gms. soya nuggets instead of meat. Cook, wash well, drain and proceed as instructed from stage 1-7.
2. Omit egg. Use 3-4 tablespoons milk. Mix with grated cheese instead for topping.

Recipe Summary

Difficulty Level: 
Side Dish

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