Veal Casserole Recipe
Ingredients
| 2 lb shoulder veal | ||
| Flour | 1/4 Cup (16 tbs) | |
| Oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| 2 carrots, peeled and chopped | ||
| 2 stalks celery, cut diagonally | ||
| 1 sprig parsley, 1/4 teaspoon each of oregano, basil and rosemary, all tied in a piece of cheesecloth | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 2 tomatoes, peeled and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| Parsley | 1 Tablespoon, chopped | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to temperature of 350 degrees.
2) Neatly cut the veal into cubes measuring 2-inches each and dredge with flour in which a little salt and pepper have been mixed.
MAKING
3) In a skillet, heat the oil and cook the meat till it is brown, a few pieces at a time. If needed, add extra oil. Move the browned meat to a casserole.
4) In the remaining oil in the skillet, saute the onions and sprinkle them all over the meat.
5) Put the chicken broth, herbs, wine, garlic and tomatoes in the skillet and cook for about 2 to 3 minutes. Pour the mixture all over the meat. Cover the casserole and cook for about 90 minutes.
6) Nearly 20 minutes before the cooking is to end, uncover the cassrole, adjust the seasoning and stir in the lemon rind, parsley and lemon juice.
SERVING
7) Serve hot after removing the bag of herbs.
1) Preheat oven to temperature of 350 degrees.
2) Neatly cut the veal into cubes measuring 2-inches each and dredge with flour in which a little salt and pepper have been mixed.
MAKING
3) In a skillet, heat the oil and cook the meat till it is brown, a few pieces at a time. If needed, add extra oil. Move the browned meat to a casserole.
4) In the remaining oil in the skillet, saute the onions and sprinkle them all over the meat.
5) Put the chicken broth, herbs, wine, garlic and tomatoes in the skillet and cook for about 2 to 3 minutes. Pour the mixture all over the meat. Cover the casserole and cook for about 90 minutes.
6) Nearly 20 minutes before the cooking is to end, uncover the cassrole, adjust the seasoning and stir in the lemon rind, parsley and lemon juice.
SERVING
7) Serve hot after removing the bag of herbs.
Chef
