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Veal Bacon Casserole With Sour Cream Recipe
|Veal||2 Pound, trimmed and cut into 1 inch cubes|
|Onions||3 Medium, peeled and cut into rings|
|Dry white wine||1⁄2 Pint|
|Green pepper||1 , seeded and diced|
|Carrots||2 , peeled and sliced|
|Canned peeled tomatoes||14 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Beef stock||1⁄2 Pint|
|Bacon rashers/4 ounce belly of pork, cut into 1/2 inch cubes||4|
|Mushrooms||4 Ounce, washed and sliced|
|Sour cream||1⁄2 Pint|
|Finely chopped chives/Parsley||1 Tablespoon (For Garnishing)|
Serving size: Complete recipe
Calories 3619 Calories from Fat 2103
% Daily Value*
Total Fat 237 g365.2%
Saturated Fat 103.6 g517.9%
Trans Fat 0 g
Cholesterol 966.7 mg
Sodium 2686.4 mg111.9%
Total Carbohydrates 119 g39.8%
Dietary Fiber 23.6 g94.5%
Sugars 60.9 g
Protein 211 g422.5%
Vitamin A 566.6% Vitamin C 362.9%
Calcium 87.8% Iron 42.7%
*Based on a 2000 Calorie diet
Fry bacon or belly of pork until lightly brown, add to the veal and onions.
Pour in wine, mix with meat and onions and place in a heavy-based saucepan.
Add pepper, carrots and tomatoes.
Cover and simmer for 10 minutes.
Add herbs, seasoning and stock.
Bring to the boil, then simmer for 45 minutes.
Add sliced mushrooms and simmer for another 20 minutes.
Remove from heat and stir in soured cream.
Taste and adjust the seasoning and serve sprinkled with chopped chives or parsley.