White Meat Casserole

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

1-inch cubes

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.

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