Veal And Green Bean Casserole Recipe

Veal And Green Bean Casserole picture


Interest Group


 Veal steak112 Pound (1/2 Inch Thick)
 Butter1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Canned sliced mushrooms6 Ounce
 Coarsely chopped onion1 Cup (16 tbs)
 Paprika1 Tablespoon
 Flour1 Tablespoon
 Sour cream2 Cup (32 tbs)
 Frozen cross cut green beans9 Ounce
 Chopped parsley2 Tablespoon
 Fine corn flake crumbs1⁄3 Cup (5.33 tbs)
 Shredded parmesan cheese1⁄4 Cup (4 tbs)


Cut veal into serving pieces; saute in 2 tablespoons butter in skillet.
Sprinkle with half the salt and pepper.
Drain mushrooms, reserving liquid.
Add reserved liquid to veal; cover.
Cook over low heat for 35 to 40 minutes or until veal is tender.
Melt 1/4 cup butter; saute onion until tender.
Blend in paprika, flour and remaining salt.
Add mushrooms and sour cream.
Cook over low heat, stirring constantly, until heated through.
Cook beans according to package directions; drain.
Add sour cream mixture, green beans and parsley to veal mixture.
Pour into shallow 2-quart casserole.
Melt remaining butter; stir in crumbs and cheese.
Sprinkle around edge of casserole.
Bake in 350-degree oven for about 20 minutes or until bubbling.
Garnish with parsley; serve.