This veal casserole is versatile.  I’ve used regular tough beef instead of veal, oil or margarine instead of butter, red wine instead of white, canned tomatoes instead of fresh, and it always comes out delicious.

Ingredients for Veal Casserole

• 2-1/2 to 3 lbs. veal cutlet, cubed
• 3 T butter
• 1 T oil
• 2 T chopped onion
• 1 clove garlic
• 2 T flour
• 1 cup chicken stock
• 1 cup dry, white wine
• 4 large tomatoes, chopped
• juice of 1 lemon
• salt and pepper
• 1 lb. mushrooms

Preparation:

Brown meat in butter and oil. Remove and place in casserole dish. In fat, saute onion and garlic. Stir in flour till smooth and add chicken stock, 1/4 cup wine, tomatoes, lemon juice, salt and pepper. Pour over veal.

Cover and place in 350ºF oven for 1-1/2 hours, adding balance of wine as necessary. Saute mushrooms quickly in butter and spread over meat. Return to oven for 30-45 minutes.