Marilyn’s Veal Casserole
📜 Collection: JillCollection | ✍️ Attribution: Marilyn B. Oppenheim | 📂 Category: Entrees A hearty Veal Casserole from the kitchen of Marilyn B. Oppenheim featuring tender cubed veal simmered with vegetables and herbs in a white wine and chicken broth sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 2 hours | None | 6-8 servings |
🔪 Key Equipment
- Shallow dish
- Large Dutch oven
- Casserole dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 1/2 pounds | Veal | cubed |
| 1/3 cup | All-Purpose Flour | |
| 1 teaspoon | Salt | plus extra for seasoning |
| 1/4 teaspoon | Black Pepper | plus extra for seasoning |
| 1/2 teaspoon | Basil | crumbled |
| 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 (10.5 oz) | Chicken Broth | |
| 3/8 cup | White Wine | 6 tablespoons |
| 1 | Bay Leaf | |
| 3 tablespoons | Lemon Juice | |
| 2 tablespoons | Parsley | chopped |
| 1 can (8 oz) | Tomato Sauce | optional |
Instructions
Step 1: Prep and Coat the Veal
- In a shallow dish, combine the 1/3 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon basil, and 1/4 teaspoon thyme. Dredge the 2 1/2 pounds veal cubes in the flour mixture to coat all sides evenly.
Step 2: Brown the Veal and Sauté Vegetables
- In a large Dutch oven over low heat, melt the 6 tablespoons margarine with the 3 teaspoons olive oil. Add the coated veal and cook gently, stirring just until the outside is no longer raw but not browned. Remove the veal from the pan and set aside.
- Add the 1/2 cup onion, 3 green peppers, 1 clove garlic, and 2 cups mushrooms to the Dutch oven. Season with a little more salt and black pepper and cook for 15 minutes, or until the vegetables are softened.
Step 3: Simmer or Bake
- Return the veal to the pot. Add the 1 can chicken broth, 3/8 cup white wine, 1 bay leaf, 3 tablespoons lemon juice, 2 tablespoons parsley, and optional 1 can tomato sauce. Stir everything together.
- Stovetop Method: Bring the mixture 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 the entire mixture into a casserole dish, cover, and bake in a preheated 325°F (165°C) oven for 1.5 hours, or until tender and fragrant.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Original Recipe Scan
