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Braised Veal Casserole

ID: 384 Veal

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

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.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Braised Veal Casserole
ID: 384 Veal
	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

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.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.