Veal Casserole


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                                                          PAGE 34

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VEAL CASSEROLE

Submitted by Clara James from Ohio

2 Tablespoon flour

1 teaspoon salt

1/4 teaspoon pepper

2 pound veal, thinly sliced

6 Tablespoon butter , margarine , or oil

6 small white onions, thinly sliced

1 cup mushrooms, thinly sliced

4 medium potatoes

Paprika

2 cup hot chicken stock or bouillon cubes dissolved in hot water

   Pound flour, salt and pepper into veal. Heat electric skillet to 350 F. degrees. Melt butter or oil; saute veal on both sides. Add onions, mushrooms and potatoes which have been scooped into balls with melon scoop or cut in chunks. Brown lightly. Sprinkle potato balls with paprika; arrange around edge of skillet. Pour in skillet/ Pour in stock; reduce heat to simmering temperature. Cover and cook 40 minutes or until veal is tender. Add more stock as necessary.

YIELD : 6 Servings

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