Buffet Veal Casserole Recipe


Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Butter1⁄4 Cup (4 tbs) (Approx)
 Vegetable oil1⁄4 Cup (4 tbs) (Approx)
 Stewing veal5 Pound, cut into pieces
 Sliced fresh mushrooms1 1⁄2 Pound (4 Cups, 750 Gram)
 Onions4 , thinly sliced
 All purpose flour1⁄2 Cup (8 tbs)
 Chicken stock3 Cup (48 tbs)
 Whipping cream1 Cup (16 tbs)
 Dry sherry1⁄2 Cup (8 tbs)
 Sour cream1 Cup (16 tbs)
 Salt To Taste
 Freshly ground pepper To Taste
 Chopped fresh parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 1116 Calories from Fat 659

% Daily Value*

Total Fat 74 g113.8%

Saturated Fat 34.4 g171.9%

Trans Fat 0 g

Cholesterol 398.9 mg

Sodium 737.6 mg30.7%

Total Carbohydrates 27 g8.9%

Dietary Fiber 2 g8.2%

Sugars 9.4 g

Protein 76 g152.3%

Vitamin A 17.6% Vitamin C 23.4%

Calcium 16.7% Iron 7.5%

*Based on a 2000 Calorie diet


In large heavy skillet or Dutch oven, heat half the butter and half the oil over high heat.
Brown veal, a few pieces at a time, transferring browned pieces to large casserole.
Add more butter and oil as necessary and reduce heat to medium-high if veal begins to burn.
In same skillet, cook mushrooms, stirring, over high heat for 3 to 4 minutes.
Transfer to casserole with veal.
In same skillet, cook onions over medium heat, stirring, until tender; transfer to casserole.
Stir flour into skillet, adding more butter, if necessary, to make smooth paste.
Pour in stock, whisking constantly, and bring to boil.
Scrape up brown bits from bottom of skillet.
Stir in cream, then pour over veal mixture.
Bake, covered, in 350°F (180°C) oven for 45 minutes.
Stir sherry into casserole; bake for 30 minutes longer. (Recipe can be prepared in advance to this point.Let cool and refrigerate overnight.
Remove from refrigerator at least 1 hour before serving. Bake in 350°F/ 180°C oven for 20 to 30 minutes or until bubbly.)
Stir in sour cream, and salt and pepper to taste; sprinkle with parsley.