A hearty Veal Casserole from the kitchen of Marilyn B. Oppenheim. Cubed veal is lightly cooked then simmered with onions, peppers, mushrooms, and herbs in a white wine and chicken broth sauce.
Author
Marilyn B. Oppenheim
Recipe
| Measurements | Ingredients |
|---|---|
| 2 1/2 pounds | Veal, cubed |
| 1/3 cup | All-Purpose Flour |
| 1 teaspoon | Salt |
| 1/4 teaspoon | Black Pepper |
| 1/2 teaspoon | Crumbled Basil |
| 1/4 teaspoon | Thyme |
| 6 tablespoons | Margarine or Butter |
| 3 teaspoons | Olive Oil |
| 1 clove | Garlic, minced |
| 1/2 cup | Onion, chopped |
| 3 | Green Peppers, cut into bite-sized pieces |
| 2 cups | Mushrooms, sliced |
| 1 can | Chicken Broth |
| 3/8 cup (6 tbsp) | White Wine |
| 1 | Bay Leaf |
| 3 tablespoons | Lemon Juice |
| 2 tablespoons | Chopped Parsley |
| 1 can | Tomato Sauce (optional) |
Instructions
- In a shallow dish, combine the flour, salt, pepper, basil, and thyme. Dredge the cubed veal in the flour mixture.
- In a large Dutch oven over low heat, melt the margarine with the olive oil.
- Add the coated veal and cook gently, stirring to cook slightly but not brown. Remove the veal and set aside.
- Add the onion, green pepper, garlic, and mushrooms to the pot. Season with more salt and pepper and cook for 15 minutes.
- Return the veal to the pot. Add the chicken broth, white wine, bay leaf, lemon juice, parsley, and optional tomato sauce. Stir to combine.
- Stovetop Method: Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, until the veal is tender.
- Oven Method: Alternatively, pour into a casserole dish, cover, and bake in a preheated 325°F oven for 1.5 hours.
Note
This recipe is from the letterhead of Marilyn B. Oppenheim of Pompano Beach, Florida.
