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Veal Casserole With Black Grapes

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Ingredients
  Boneless veal 1 1⁄2 Pound, cut in 1 1/2-inch cubes
  Flour 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  Dry white wine 2 Cup (32 tbs)
  Bay leaf 1 Small
  Cayenne pepper 1 Dash
  Mushrooms 1⁄2 Pound, quartered
  Black grapes 1⁄2 Pound, peeled and seeded
  Salt To Taste
  Pepper To Taste
Directions

1.
Dust the veal cubes lightly, on all sides, with the flour, salt, and pepper, and brown in hot butter.
Transfer to a medium casserole.
2.
Add the wine, bay leaf, and cayenne to the skillet in which the veal was browned.
Cook the mixture ten minutes, stirring to absorb all the brown particles, and pour over the veal.
3.
Add the mushrooms and grapes to the casserole, cover, and bake 1 hour in a 350° oven, or until the veal is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Veal
Cook Time: 
60 Minutes

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