Name: Gettysburg Veal Casserole
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 12 serving(s)
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

Recipe by Jules211

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Ready In:: 1hr 40mins
Serves:
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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

Heat 1/4 butter in a large skillet. Brown veal in batches.
Remove to a deep roasting pan with a tight fitting cover.
Sprinkle veal with salt and pepper.
Spoon mushroom soup over top.
Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.
Place onions on top of soup and veal mixture.
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.
Pour over the onion.
Bake covered for 1 hr 20 minutes.
Remove cover and add sour cream, sprinkle with salt and pepper.
Stir gentlly.
Bake uncovered for 10 minutes.
Serve over rice or noodles.

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