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Veal Casserole With Leeks And Mushrooms Recipe
|Boneless veal||2 Pound, cubed|
|Flour||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon (Or More)|
|Leeks||2 , white part cut into slices|
|Garlic||1 Clove (5 gm)|
|Lemon juice||1 Tablespoon|
|Button mushrooms||1⁄4 Pound|
|Bouillon||1 Cup (16 tbs)|
|Creme fraiche/Yogurt||1⁄2 Cup (8 tbs)|
|Dry sherry/Wine / cognac||1⁄4 Cup (4 tbs)|
Calories 510 Calories from Fat 236
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 10.8 g54%
Trans Fat 0 g
Cholesterol 196.9 mg
Sodium 705.2 mg29.4%
Total Carbohydrates 17 g5.6%
Dietary Fiber 2.2 g8.8%
Sugars 2.8 g
Protein 49 g97.9%
Vitamin A 28.5% Vitamin C 16.1%
Calcium 4.3% Iron 9.8%
*Based on a 2000 Calorie diet
Remove bones, fat, connecting tissue and simmer in a little water to make stock and add bouillon cubes for more flavour.
Mix flour and seasoning in a bag and coat cubes of veal.
Brown the meat in the butter.
Place in a baking dish.
Add more butter to pan and saute leeks and mushrooms for a few minutes.
Add to meat in casserole.
Stir flour and seasonings left over from coating meat, to the butter in the pan.
Deglaze pan with bouillon or broth from bones and scraps.
Add lemon juice, stir until thickened and pour over meat mixture.
Cover and bake for about 1 1/2 hours at 350°F or lower.
It should just simmer gently in the oven.
When the meat is tender, stir in the creme fraiche and sherry or wine.
Turn off heat, return to oven to heat creme fraiche and wine.
Good served over buttered noodles with a salad and garlic bread.