Veal and Asparagus Casserole

fast.cook's picture

Jan. 10, 2012


Butter/Margarine 25 Gram
Onion 1 Small , peeled and chopped
Stewing veal/Pie veal 1 Kilogram , trimmed and cut into 1 inch cubes
Condensed asparagus soup 298 Gram (1 can)
White stock/Water with 1/2 chicken stock cube 300 Milliliter
Canned asparagus spears 298 Gram (1 can)
Salt To Taste
Freshly ground black pepper To Taste
For finishing
Cornflour 2 Teaspoon
Water 1/4 Cup (4 tbs) (adjust quantity as needed)
Single cream 30 Milliliter



1) Arrange the ingredients.


2) In the cooker, heat the butter or margarine and fry the onion until just beginning to colour.

3) Add the veal and let it brown lightly.

4) Add the can of soup and white stock or water.

5) Reserve 8 spears of asparagus for garnish and cut the rest into 2.5 cm/1 inch lengths.

6) Add the asparagus to the cooker with a little salt and pepper and stir well.

7) Place the lid to close the cooker, bring to high pressure and cook for 10 minutes.

8) Reduce the pressure quickly.

9) Again place the open cooker to the heat and add the cornflour blended with a little cold water.

10) Stir the sauce until boiling and thickened.

11) Taste the sauce and adjust the seasoning as necessary.

12) To a serving dish, transfer the casserole.


13) Garnish the veal casserole with the reserved asparagus spears and cream.

14) Serve hot with boiled rice.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 802Calories from Fat 356

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 450 mg18.75%

Total Carbohydrates 46 g15.3%

Dietary Fiber 3 g12%

Sugars 14 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet