A super way to prepare veal, White Meat Casserole is easy to make and tastes simply delicious served with rice and a crisp green salad.
2 oz. plus
2 tablespoons butter
1 medium-sized onion, finely chopped
3 lb. lean veal, cut into
28 fl. oz. canned cream of mushroom soup
1 teaspoon paprika
1 teaspoon grated nutmeg
1 teaspoon salt
A delicious mixture of veal and mush-rooms, White Meat Casserole may be served with white wine and salad.
½ teaspoon white pepper
8 oz. button mushrooms, wiped clean and halved
Preheat the oven to moderate 350′ F (Gas Mark 4, 180°C).
In a large flameproof casserole, melt the 2 ounces of butter over mod-crate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the veal cubes and fry, stirring occasionally, for 6 to 8 minutes or until the meat is lightly browned all over. Pour over the soup.
Season the mixture with the paprika, nutmeg, salt and pepper. Cover the cas-serole and transfer it to the oven. Cook the veal for 2 hours.
Meanwhile, in a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the mush-rooms and fry, stirring constantly, for 3 minutes, Remove the pan from the heat and add the mushrooms to the casserole. Cook the mixture, covered, for a further 30 minutes or until the veal is tender when pierced with the point of a sharp knife.
Remove the casserole from the oven. Serve immediately, straight from the casserole.