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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gettysburg Veal Casserole Recipe

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This recipe for Gettysburg Veal Casserole is from Family Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. butter
4 lbs veal, cut into 1" cubes ( can use less)
1/2 tsp salt
1/8 teas pepper
2 cans cream of mushroom soup, undiluted (10 1/2 oz cans)
3 C. onions (sliced)
1/8 teas tabasco
1/4 C sherry
1 C sour cream
1/8 tsp coarse black pepper

Cooked rice
Directions:
Directions:
heat 1/4 C butter in skillet. Add veal, brown on all sides. Remove to large roasting pan. Sprinkle with salt & pepper, spoon soup over top.
Put rest of butter in same skillet & saute onions, add tabasco. Add 1/4 c water & bring to boil. pour everything over meat. cover roasting pan and place in preheated 350 degree oven for 1 hr. 20 min. Take cover off and add sherry & sour cream, sprinkle with coarse pepper & stir.
bake uncovered for 10 mins. more

Serve over rice.

 

 

 

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