Gettysburg Veal Casserole

Submitted by Jules211

"posting for safe keeping"

 

• Ready In: 1hr 40mins
• Ingredients: 11
• Serves: 12

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.