Veal and Ham Casserole Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter/Margarine | 25 Gram | |
| Onion - 1 small, peeled and coarsley chopped | ||
| Stewing or pie veal - 500-750 g, trimmed and cut into 2.5 cm cubes | ||
| Ham steaks - 225 g, cut into 2.5 cm squares | ||
| White stock or water and 1/2 chicken stock cube - 600 ml | ||
| Button mushrooms | 100 Gram | |
| Salt | 1 To taste | |
| black pepper | 1 | |
| Bay leaf | 1 | |
| Cornflour | 1 (To finish:) | |
| Parsley - freshly chopped | ||
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In the cooker, heat the butter or margarine and saute the onion until begin to colour.
3) Add the veal and ham, brown slightly and remove from the cooker.
4) Discard any excess butter or margarine from the cooker.
5) Stir in the stock or water and stock cube to the cooker and return the meats and onion with the mushrooms.
6) Add the salt, pepper and bay leaf.
7) Place the lid to close the cooker, bring to high pressure and cook for 10 minutes.
8) Reduce the pressure quickly.
9) Remove and discard the bay leaf.
10) Again place the open cooker to the heat.
11) Add the cornflour blended with a little cold water.
12) Stir well until sauce boils and thickened.
13) Taste the sauce and adjust the seasoning.
SERVING
14) Garnish the cassreole liberally with chopped parsley.
15) Serve with boiled rice.
1) Arrange the ingredients.
MAKING
2) In the cooker, heat the butter or margarine and saute the onion until begin to colour.
3) Add the veal and ham, brown slightly and remove from the cooker.
4) Discard any excess butter or margarine from the cooker.
5) Stir in the stock or water and stock cube to the cooker and return the meats and onion with the mushrooms.
6) Add the salt, pepper and bay leaf.
7) Place the lid to close the cooker, bring to high pressure and cook for 10 minutes.
8) Reduce the pressure quickly.
9) Remove and discard the bay leaf.
10) Again place the open cooker to the heat.
11) Add the cornflour blended with a little cold water.
12) Stir well until sauce boils and thickened.
13) Taste the sauce and adjust the seasoning.
SERVING
14) Garnish the cassreole liberally with chopped parsley.
15) Serve with boiled rice.
Chef
