Braised Veal Casserole |
384 | Veal |
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Yield/Servings: 6 to 8 servings |
Ingredients: |
2 1/2 lbs. veal 1 1/2 tsp. salt 1/2 cup flour 3 tbs. bacon fat or butter 12 tiny white onions 12 small carrots 1 shallot, or 3 green onions | 1 tbs. flour 1/2 cup red wine 1 cup chicken broth or bouillon 1 small stalk celery Sprig parsley Pinch of thyme |
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Instructions: |
Heat oven to 325 degree. Dredge the veal (cut into 1 1/2-inch cubes) with salt and flour. Brown in a skillet in bacon fat or butter. Transfer to a 2-quart casserole. Put the onions and carrots around the edge.
Put the remaining ingredients into a blender and process at chop until shallot and celery are finely chopped. Pour over the meat and vegetables in the casserole. Bake for 1 1/2 hours or until the veal is tender. |
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Submitted by: Creative Cooking USA |