Gettysburg Veal Casserole Recipes

GETTYSBURG VEAL CASSEROLE

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.

VEAL CASSEROLE

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.