Gettysburg Veal Casserole

Jules211's Note:

posting for safe keeping

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 12

• ½ cup butter or ½ cup margarine
• 4 lbs boneless veal (cut into 1 inch cubes)
• ½ teaspoon salt
• 1⁄8; teaspoon pepper
• 2 (10 ½ ounce) cream of mushroom soup , un diluted
• 3 cups sliced onions
• ¼ teaspoon seasoning salt
• 1⁄8; teaspoon Tabasco sauce
• ¼ 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.