Gettysburg Veal Casserole Food

GETTYSBURG VEAL CASSEROLE

Steps:

• 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.

VEAL GIUSEPPE

Steps:

• Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.