Gettysburg Veal Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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posting for safe keeping Ingredients:
1/2 cup butter or 1/2 cup margarine |
4 lbs boneless veal (cut into 1 inch cubes) |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 (10 1/2 ounce) cream of mushroom soup, un diluted |
3 cups sliced onions |
1/4 teaspoon seasoning salt |
1/8 teaspoon tabasco sauce |
1/4 dry white wine |
1 cup sour cream |
hot cooked rice or egg noodles |
Directions:
1. Heat 1/4 butter in a large skillet. Brown veal in batches.
2. Remove to a deep roasting pan with a tight fitting cover.
3. Sprinkle veal with salt and pepper.
4. Spoon mushroom soup over top.
5. Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.
6. Place onions on top of soup and veal mixture.
7. Add 1/4 cup of wine, seasoned salt, and tabasco to skillet; bring to a boil, scrapping browned bits on the bottom of the pan.
8. Pour over the onion.
9. Bake covered for 1 hr 20 minutes.
10. Remove cover and add sour cream, sprinkle with salt and pepper.
11. Stir gentlly.
12. Bake uncovered for 10 minutes.
13. Serve over rice or noodles.
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