Veal And Ham Pot Pie
|Boneless veal shoulder||1 Pound, cut into 1/2 inch cubes|
|Smoked ham||1⁄2 Pound, cut into 1/2 inch cubes|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Beef gravy||1 Can (10 oz)|
|Mushrooms||1⁄4 Pound, sliced|
|Potato||1 Large, peeled and diced|
|Celery stalks||2 , diced|
|White onions||8 Small, peeled|
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Dredge meats with flour and brown on all sides in the fat in a Dutch oven or large skillet.
Pour off fat.
Add remaining ingredients except biscuit mix and milk; pour into 2-quart casserole.
Cover and bake in preheated slow oven (325°F.) for 1 1/2 hours, or until meat is tender.
Remove casserole from oven and increase oven heat to very hot (450°F.).
Prepare biscuit mix with the milk and roll out on lightly floured board.
Cut into rounds and put on mixture in casserole.
Bake for 15 minutes.