Best Veal Casserole Recipes

Gettysburg Veal Casserole image

Provided by Jules211

Categories Veal

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine
4 lbs boneless veal (cut into 1 inch cubes)
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10 1/2 ounce) cream of mushroom soup, un diluted
3 cups sliced onions
1/4 teaspoon seasoning salt
1/8 teaspoon Tabasco sauce
1/4 dry white wine
1 cup sour cream
hot cooked rice or egg noodles

Steps:

Heat 1/4 butter in a large skillet. Brown veal in batches.
Remove to a deep roasting pan with a tight fitting cover.
Sprinkle veal with salt and pepper.
Spoon mushroom soup over top.
Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.
Place onions on top of soup and veal mixture.
Add 1/4 cup of wine, seasoned salt, and tabasco to skillet; bring to a boil, scrapping browned bits on the bottom of the pan.
Pour over the onion.
Bake covered for 1 hr 20 minutes.
Remove cover and add sour cream, sprinkle with salt and pepper.
Stir gentlly.
Bake uncovered for 10 minutes.
Serve over rice or noodles.

Nutrition Facts : Calories 385.6, Fat 24.9, SaturatedFat 12.3, Cholesterol 152.8, Sodium 607.3, Carbohydrate 8.2, Fiber 0.6, Sugar 2.5, Protein 31.1

Veal Casserole image

Provided by Jane Gib

Categories Stew

Time 2h38m

Yield 2 serving(s)

Number Of Ingredients 10

Steps:

.melt the butter. Brown veal on both sides and remove from the fat.
stir in the flour and stock.
when well blended, add salt, pepper, herbs, cloves, sliced carrots and whole onions.
bring to the boil and add the veal.
place in an ovenproof dish cover and bake in a medium oven for 2 1/2 hours.
Strain sauce, and thicken with a little flour, then pour over the meat.
garnish with parsley.

Nutrition Facts : Calories 389.9, Fat 18.2, SaturatedFat 11.1, Cholesterol 45.8, Sodium 298, Carbohydrate 55.1, Fiber 10.3, Sugar 20.8, Protein 5.7