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.
Calories 504 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 5.1 g25.7%
Trans Fat 0 g
Cholesterol 118.6 mg39.5%
Sodium 518.5 mg21.6%
Total Carbohydrates 62 g20.6%
Dietary Fiber 6 g24.1%
Sugars 12.9 g
Protein 31 g61.2%
Vitamin A 2.1% Vitamin C 40.4%
Calcium 15.6% Iron 15.8%
*Based on a 2000 Calorie diet