| Veal Casserole
3 pounds of cubed veal
2-3 tablespoons of flour
3 tablespoons of milk
2 tablespoons of oleo or butter
1 can of mushroom soup
2 medium cans of button mushrooms
6 hard-boiled eggs, sliced
1 green pepper, chopped |
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Brown veal in butter. Shake flour over meat, pour milk over all to moisten. Simmer until tender. Add soup, mushrooms, eggs, and green pepper. Bake in 9x13 inch casserole at 350ºF. for 1 hour. Spread chow mien noodles over top. Bake another 10 minutes. Serves 10-12.
Veal Casserole 2
1/2 cup of butter or margarine
4 pounds of boneless veal, cut in 1" cubes
1/2 teaspoon of salt
1/8 teaspoon of pepper
Two 10 1/2 ounce cans of cream of mushroom soup, undiluted
3 cups of onions, sliced
1/4 teaspoon of seasoned salt
1/8 teaspoon of Tabasco
1/4 cup of sherry
1 cup of dairy sour cream
1/8 teaspoon of cracked black pepper
Hot cooked rice
Heat 1/4 cup butter in large skillet. Add veal, half at a time, and brown well on all sides. Remove as browned to large, deep roasting pan with tight-fitting cover. Sprinkle veal with salt and pepper. Spoon mushroom soup over top. Preheat oven to 375ºF. Heat remaining butter in same skillet. Add onion; sauté until golden. Place on meat mixture in roasting pan. Add 1/4 cup water, seasoned salt and Tabasco to skillet; bring to boiling, stirring to dissolve browned bits in pan. Pour over onion. Bake, covered, 1 hour and 20 minutes. Remove cover. Add sherry and sour cream; sprinkle with cracked pepper; stir gently just until blended. Bake, uncovered, 10 minutes longer. Serve over rice. Makes 12 servings.
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